Vyannd Cypre of Samon (A Cypriot Dish of Salmon) is a traditional Medieval recipe for a classic blend of almond milk and pounded salmon thickened with rice flour, flavoured with spices and coloured yellow. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Cypriot Dish of Salmon (Vyannd Cypre of Samon).
Take un-blanched almonds and pound in a mortar. Take young salmon and boil it in warm water strain up your almonds with the broth. Cleanly remove the fish and grind it finely. Mix this together with the [almond] milk and thicken with rice flour. Add to this powder fort, sugar and salt and colour it with alkanet and ensure that it is not too stiff and serve it forth.
Modern Redaction
Ingredients:
200g ground almonds
200g salmon steaks
2 tbsp rice flour
1 tbsp powder fort
2 tbsp sugar
salt, to taste
a few drops of yellow food colouring
Method:
Combine the fish with 1l water and bring to a boil. Reduce to a simmer, cover and cook gently for about 15 minutes, or until the salmon is tender. Remove the fish from the pan and strain the liquid. Set the fish aside and when cool remove the bones then pound the flesh to a paste in a mortar.
Heat together the ground almonds and 600ml of the salmon cooking liquid in a pan. Simmer for 10 minutes then cool slightly and blitz in a blender until smooth. Return this almond milk to the pan and stir in the pounded salmon meat.
Cook for 5 minutes then work in the rice flour, whisking constantly. Cook for 5 minutes then stir in the powder fort, sugar and season with salt to taste. Continue cooking, again whisking constantly, until the mixture is stiff. Serve hot.
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