It came to my attention....

so a friend was looking for fish recipes and it just so happens I have done a lovely salmon recipe but... I hadn't gotten it into my blog. In fact none of the recipes from Arts in April seem to be in here so I shall remedy this as best I can starting right now with the salmon.

To Make Aloes of Salmon to Boil or Bake
From The Good Housewife's Jewel

Take your salmon and cut him small in pieces of three fingers in breadth. And when you have cut so many slices as you will have, let them be the length of a woman's hand.

Then take more of the salmon, as much as you think good, and mince it raw with six yolks of hard eggs, very fine: then two or dishes of butter, with small raisins and so work them together with cloves, mace, pepper and salt. Then lay your minced meat in you sliced aloes, every one being rolled and pricked with a feather, full closed. Then put your aloes into an earthen pot, and put to it a pint of water, and another pint of claret wine, and so let them boil til they be enough.Afterward take the yolks of three raw eggs with a little verjuice, being strained together, and so put t into the pot. Then let your aloes seethe no more afterward, but serve them upon sops of bread.

Pretty straight forward.

Redaction:
8 salmon filets (frozen)
8 yolks hard boiled
1/3 c butter
raisins
1/2 tsp cloves
1/2 tsp mace
1 tsp pepper
1 tsp salt
750 ml wine
750 ml water
4 egg yolks raw
1/4- 1/2 c verjuice (mixed grape juice and vinegar)
toothpicks

I shaved the filets to give them an even thickness and used the "left over" bits in the filling.
I mashed the butter, fish, spices and raisins together with a fork and then by hand.
Spread the filling on the filets and rolled them. Stuck them with toothpicks to keep them from falling apart and layed them in a pan just covered with the wine and water. Brought to boil and then simmered about 15 min until they were cooked through but not too much more.

Notes:
When I cooked this at an event I increased the wine and water so that the fish was covered. How much you really need depends on how wide and how deep your pot is. You definitely need enough that the fish is completely covered by about 1 inch. I found also you can layer them in the pot and they will cook just fine and evenly still.

This was well recieved by all.