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Fish in Barley Bread
Fish in Barley Bread is a modern reconstruction of an ancient method of cooking fish by baking in a covering of barley bread dough. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Fish in Barley Bread.
prep time
20 minutes
cook time
30 minutes
Total Time:
55 minutes
Additional Time:
(+30 minutes proving)
Serves:
4
Rating: 
Tags : Bread RecipesBaking RecipesBritish Recipes
This is another variant on the '
clay baked fish' theme. This time the fish is baked in barley bread. This method of cooking seems to have survived for many centuries, and it was certainly subsequently used by the Vikings.
Ingredients:
1 batch
barley bread dough
4 decent fish fillets (salmon is good, but any firm fish works) or use whole, cleaned, fish
Method:
Make the bread dough then cut into enough to cover each fish fillet. Flatten the dough on a floured surface and press the fish fillet lightly into the middle. Shape the dough into a neat parcel around the fish, damped the edges with water and crimp to seal, ensuring that there are no gaps.
Traditionally this would be baked on the embers of a fire, cooking for 10 minutes per side. The bread would be burnt and discarded but the fish would be cooked to perfection. However, you can place the fish parcels on a lightly-oiled baking tray, cover with a cloth and allow the bread to rise for 30 minutes. Place in an oven pre-heated to 180°C (160°C/350°F/Gas Mark 4) and bake for 25 to 30 minutes, or until the bread is baked and golden.
You can now eat both the bread and the baked fish inside.
