*  Exported from  MasterCook  *
 
                 TART DE BRYMLENT (A MEDIEVAL LENTEN TART)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Dough -- for 9 inch pie crust
    1 1/2   lb           Salmon -- cod, haddock or a
                         -mixture
    2       tb           Lemon juice
    2       tb           Butter
    2       ea           Pears -- peeled, cored &
                         thinly
                         -sliced
    2       ea           Apples -- peeled,cored &
                         thinly
                         -sliced
    1       c            White wine
    2       tb           Lemon juice
    2       tb           Brown sugar
    5       ea           Cubebs:* , thinly crushed
      1/8   ts           Cloves, ground
      1/8   ts           Nutmeg
      1/4   ts           Cinnamon
      1/2   c            Raisins
   10       ea           Prunes -- pitted & minced
    6       ea           Dates -- minced
    6       ea           Figs, dried -- minced
    3       tb           Red currant jelly -- or Damson
 
   *“The cubeb,an aromatic pepper commonly used in
   medieval times, can still be bought in many spice
   shops.”
     Preheat the oven to 425F and bake the pie crust for
   10 minutes. Let cool. Cut the fish into 1 1/2″ chunks,
   salt lightly ands sprinkle with 2 tbsp lemon juice.
   Set aside. Melt the butter in a large, heavy skillet
   and toss the pear and apple slices in it until they
   are lightly coated. Combine the wine, lemon juice,
   brown sugar, spices and dried fruits, and add to the
   mixture in the skillet. Cover and simmer about 15
   minutes or until the fruit is soft but still firm.
   Check the flavoring, and drain off excess liquid.
   Paint jelly on the pie crust. Combine fish chunks with
   fruit and place the mixture in the crust. Bake at 375F
   for 15-25 minutes, or until the fish flakes easily.
  
 
 
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