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St Andrews Day Lunch

2009 St Andrew's Lunch Sunday 29th November

29th of November 2009

Books

Nichola Fletchers - Ultimate Venison Cookery

Recipes for game fish, game birds and game meat with a short history of each subject.

Click here for more details

 

Baked Salmon

Elizabeth David, perhaps Britain’s finest 20thC food writer, says that she could not improve on the salmon recipes of Mistress Meg Dodd’s Scottish cookbook of the 1820’s. Massive fish farming today has enabled many who could never afford the now much rarer wild Atlantic salmon to enjoy this “King of fish” regularly. Mistress D. says: “This fish at one time was so plentiful an article of food, that stipulations were made by Scottish servants against having it above three times a week.”

However not all is Scottish in the supermarket, please check that it is not imported. Check too that it has firm muscling, and refuse if it looks insipid, fatty, or flabby.

So here’s that original 1828 recipe:

“Place the fish in a deep pan, and stick plenty of bits of butter over it, first seasoning it with allspice, mace, and salt: rub a little of the seasonings on the inside. It must be basted occasionally with what collects in the baking-pan. If the fish is small, or a grilse (young salmon), it may be skewered, with the tail turned round to the mouth. A baked salmon, if not too oily, makes a handsome dish, and eats well cold”. With the salmon she recommends shrimp, anchovy, and lobster sauce, also plain melted butter.”

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