MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon In Pastry
Categories: Dinner pies, Seafood
Yield: 12 Servings

Puff pastry or pie dough
3 Artichoke bottoms; cooked
-and quartered
1 1/2 lb Salmon fillet; cut into
-twelve 2x3" pieces
1 ts Salt
1/2 ts Black pepper; coarsely
-milled
1/2 ts Nutmeg; freshly ground
12 md Oysters
12 Asparagus stalks; thin, cut
-into 1" pieces
24 Green seedless grapes or
-gooseberries
1/4 c Pistachios; coarsly chopped
1/4 c Pistachios; finely ground
1 lg Egg; beaten
3 Lemons; cut in wedges

Fish pies were often made into the shape of the fish being eaten such
as lobster, crab, salmon, or carp and the crust embellished with
elaborate pastry scales, fins, gills, and other details.

This recipe includes artichokes and asparagus, both considered
aphrodisiacs in Elizabethan England. Artichokes originated in Sicily
and were introduced into England by the Dutch. King Henry VIII's
fondness for artichokes was legendary and he had them grown in his
castle gardens. Artichokes, asparagus, and salmon were all expensive
delicacies in Shakespeare's day, enjoyed only by the nobility and
wealthy.

Roll out slightly less than one-half of the dough into a 5x13"
rectangle about 1/4" thick and place on a parchment-lined baking
sheet.

Place the artichokes in a long line down the center of the crust.
Sprinkle the salmon with the salt, pepper, and nutmeg and place over
the artichokes. Arrange the oysters, asparagus, green grapes, and
coarsely chopped pistachios over the salmon.

Roll out the remaining dough into a 5x13" rectangle and place on top
of the ingredients. Trim the dough into the shape of a fish and pinch
the edges to seal. Using the excess dough, add fish details, such as
an eye or fin. Using a teaspoon, imprint scale and tail marks on the
dough, being careful not to cut through the dough. Brush with the egg
and refrigerate for at least 30 minutes.

Preheat the oven to 375°F. Bake the salmon for 40 minutes, or until
golden brown.

Serve with lemon wedges.

Recipe by Shakespeare's Kitchen by Francine Segan

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
recipe-salmon-pastry-shakespeare-kitchen-francine-segan/>

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