Archaeology Gastronomy: Baked Fish in Barley Bread

Welcome to Archaeology Gastronomy. Here, with the help of ’41 Feasts’, we seek out Ancient Recipes, attempt to cook them and share the results with the world!

Today we try salmon baked in bread dough:

Ingredients:

A batch of bread dough (see previous video here: http://www.youtube.com/watch?v=ryWrox4JHh8&list=PL8B4B253F32CE57B4&feature=share&index=5)

A large fillet of firm fish – Salmon is ideal.

Method:

Salt and Pepper for seasoning.

Season the fish with salt and pepper – a pinch  of each will do.

Roll our your dough into a sheet and wrap the fish.

Put the parcel on a baking sheet and place in the oven at 180 degrees for 20-30 minutes.

To serve, carefully break open the parcel crust and check the fish with a fork to see if it has cooked properly. The fish should be deliciously moist and and tasty.

The left-over dough is not really fit for human consumption (or at the very least tastes like cardboard). If you have a pet dog, they should enjoy it though!