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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