Eenen – Hutspot, Redux

As promised last Wednesday, here is what I learned while interpreting this recipe from Eenen seer schoonen ende excellenten Cocboeck.
To refresh our memories:

122 Om een hooft van eenen salm te stoven of te smooren
Neemt het hooft ende houwet gelijc hutspot. Siedet wel ende verslatet, doet er dan by corinten, gengeber, roosemarijn, wijn ende wat azijns. Latet tsamen stoven totdat het genoech is, rechtet dan op ende dienet, noch of stooft het recht slecht met wat gengeberpoeder ende opt leste wat groen geschorven petercelij ende als ghyt uut slaet so doet er wat azijns in. Recht hem op ende dient hem ter tafel.

122 How one uses a salmon to make a smothered stew
Take the large end of the [houwet gelijc] hutspot. Then you take coriander, ginger, rosemary, wine, and some vinegar. Let it stand until it is finished, place on a serving plate, you can serve plain or with powdered ginger and parsley and if it is thick, you can add vinegar. You can then serve this at the table.

Lessons learned:

Replacing the salmon with pork was a good plan as there were at least two people present that did not like salmon. Next time, I’ll do one of each version.

The recipe that I had planned for originally didn’t get me quite where I needed to be, flavor-wise, so I had to change it:

Updated Pork Recipe
1 pork loin
1/4 c fresh, chopped coriander (cilantro)
1 in knob of ginger, peeled and sliced
1/4 c fresh, chopped rosemary
1/4 c fresh, chopped parsley
1 bottle wine, I used a blackberry/raspberry wine from a Central PA winery
1/4 c white wine vinegar
1/2 c red wine vinegar
3 T salt

The night before, combine the wine, wine vinegar, sliced ginger, salt, and rosemary.
Place the pork loin and pour the liquid over it in a slow-cooker.
Cook on low for 6-8 hours.
When you’re ready to slice it, add the chopped cilantro and parsley.
It was delicious on its own. We did not eat the liquid.

Now, to modify this for salmon and not cooking it all day…

Recipe – Salmon Hutspot (will serve 6-10 people)
3 lbs salmon (skinless)
1/4 c fresh, chopped coriander (cilantro), reserve some for garnish
1 in knob of ginger, peeled and sliced
1/4 c fresh, chopped rosemary, reserve some for garnish
1/4 c fresh, chopped parsley
1 bottle red wine
1/4 c white wine vinegar
1/2 c red wine vinegar
3 T salt

Preheat oven to 350 ° F (177 C, gasmark 4).
While your oven is heating up, Cut salmon into 1″x 2″ pieces and prep the rest of your herbs/spices.
Place everything into the pot, including the fresh herbs. Stir well to keep the pieces of salmon from sticking together.
Cook in oven for 30-40 minutes, stirring once (at around 15 minutes).
Serve like a stew, garnishing the top with the reserved fresh herbs.

This week, we’ll talk about failure and on Friday, my patrons will get some additional updates to my card “game” idea along with a giveaway.

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