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Original Recipe

Diz ist ein gut spise von eime lahs,

Nim einen lahs, schabe im abe die schu^open, spalde in vnd snit in an stu^ecke. hacke peterlin, selbey, nim gestozzen yngeber, pfeffer, enys, saltz zv^o mazzen, mache eynen derben teyk noch der gro^ezze der stu^ecke vnd wirf daz krut vf die stu^ecke vnd bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme, daz tu^o. so mahtu machen hechde, fo^erheln, brasmen, vnd backe ieglichez besunder in sime teyge. ist ez aber eins fleischtages, so mahtu machen hu^enre, rephu^enre, tuben vnd vasande mahtu machen, ab du hast die formen, vnd backe sie in smaltze oder su^et sie in den formen. nim von den bru^esten der hu^enre oder ander gu^ot fleisch, so wirt die kunst deste bezzer vnd versaltzez niht.

Translation

Take a salmon. Scrape off the scales. Split it open and cut it into pieces. Chop parsley and sage. Take crushed ginger, pepper, aniseed, and salt to taste. Make a coarse (firm) dough according to the size of the pieces and sprinkle the herbs over the pieces. Cover them with the dough. If you can press them into molds (“if you have any,” or if the size is right?), then do so. This can also be done with pike, trout, or bream. Bake them individually in their dough. However, if it is a meat day (=not a fasting day), you can also do this with chickens, partridges, pigeons, and pheasants. If you have molds, bake them in lard or simmer them in the molds. Use chicken breasts or other good meat. This will make the dish even better and don’t oversalt.

Recipe and experience report

At first glance, this dish could almost be considered modern. Today, one would likely use puff pastry rather than yeast dough, and perhaps slightly different spices. However, it is not particularly unusual otherwise. But once again, I was surprised. The spices are very dominant with the salmon, and the thin bread dough around the fish was unusual. However, the interplay of these elements was quite special. The whole thing is a rustic version of modern salmon in puff pastry, which surprises with unusual herbs and spices. The fish remains juicy and is encased in crispy bread. I could imagine that this dish would be even better if the fish were marinated in the herb mixture.

I could also imagine this being very good during the Christmas season, as the anise and ginger flavors come out most clearly then. Of course, it’s also fun to decorate everything a little and prepare it for the holidays.

I find that it doesn’t take too much effort, especially if you don’t decorate it. That’s why I’ll definitely be making this bread dough-baked salmon more often.

The meat versions mentioned in the recipe also sound interesting, but I think you’d need to vary the herbs as well. But that’s something for another day.

Salmon in bread crust

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course: Main Course

Cuisine: German, Medieval

Ingredients Method

Ingredients

  

• 150 g Wheat flour
• 1 pinch Salt
• 1 Pinch Dry yeast
• 90 ml Water
• 250 g Saloon fillet
• 10 g Ginger
• 1 Teaspoon Black pepper
• 1 Tablespoon Parsley
• 1 Tablespoon Sage
• ½ Teaspoon Salt

Method

 

1. Prepare a firm dough from the flour, pinch of salt, pinch of yeast, and water. This works well in a food processor. Let the dough rise for about 1 hour.
2. Scale the salmon or, even better, remove the skin and lightly salt all over.
3. Slice the ginger, crush it with anise/fennel seeds and pepper. Mix this paste with the chopped herbs.
4. Preheat the oven to 180 °C.
5. Roll out the dough thinly (approx. 5 mm) on baking paper. Place the fish on top and rub the herb paste all around it. Wrap the dough around the fish, but remove any dough that would overlap (I used about ⅔ of the dough). Now you can decorate this parcel with the remaining dough. For example, in the shape of a fish.
6. Brush the dough parcel with a little water and bake until the core temperature reaches 50 °C. This took about 19 minutes for me. Remove from the oven and serve hot.