To seethe fresh salmon

TO SEETH FRESH SALMON

Forto poche samon fresshe. Tæcen a lytulle wæter and as muche beere and sealte and putte þerto paresil tyme rosemaryne and letten al þes boile togeder. Þen putte in eour samon and maken eour broþ scharpe inwiþ sum vinegre.

DESCRIPTION: Salmon poached in beer, vinegar, and herbs
ORIGINAL RECIPE: To seeth Fresh Salmon. Take a little water, and as much Beere and salt, and put therto Parsley, Time and Rosemarie, and let all these boyle togeathere. Then put in your Salmon, and make your broth Sharpe with some Vinigar.
GODE COOKERY TRANSLATION:To poach Fresh Salmon. Take a little water, and as much Beer and salt, and add Parsley, Thyme and Rosemary, and let all these boil together. Then put in your Salmon, and make your broth sharp with some vinegar.
MODERN RECIPE:
* 1 cup water
* 1 cup beer or ale
* 1/4 cup white wine vinegar
* 1/4 tsp. salt
* 3 Tbs. parsley flakes
* 1 tsp. thyme
* 1 tsp. rosemary leaves
* 4 Salmon steaks (or any variety of fish)
Combine all ingredients except fish in a saucepan; bring to a boil. Reduce heat & simmer. Place fish in a shallow baking dish, then add enough of the beer mixture to immerse 2/3 of the fish. Cover baking dish, then place in a 400° F oven for approx. 15-20 minutes, or until fish becomes tender and flakes with a fork when pierced. Remove fish from baking dish & serve.