| 1-1/2 | pounds salmon filet, thickly sliced | 1 | large piece of whole mace |
| 4 | tablespoons butter | 1/4 | teaspoon thyme |
| 1/4 | cup minced parsley | 1/4 | teaspoon rosemary |
| 1 | teaspoon grated fresh ginger | 1/4 | teaspoon marjoram |
| 1 | teaspoon salt | 1/4 | teaspoon savory |
| 1/2 | teaspoon peppercorns | 1/4 | teaspoon sage |
| 4 | cloves | 6 | teaspoons wine vinegar |
| 1 | bay leaf | 1-1/4 | cups dry red wine |
| 1/2 | nutmeg, broken up | 1 | lemon, sliced thin and seeded |
Rince the salmon fillet under cold running water and pat it dry with paper towels or a clean white cloth. Cut into approximately 2-inch squares. Melt the butter in a skillet large enough to hold all the fish in a single layer. Arrange the fish pieces in the skillet and saute over low heat only until the flesh is [no] longer translucent, turning once — about 4 minutes on each side. Remove the skillet from the heat and set aside, covered, until the sousing liquid (marinade) is ready.
Add the herbs, spices and wine vinegar to the wine and bring the mixture to a boil. Lower the heat to simmer and cook 10 minutes.
Layer the pieces of salmon in a small, deep bowl — a 1-quart stainless steel or glass bowl is a good size. Pour the hot marinade, including the seasonings, over the salmon. Arrange the lemon slices over the top, pushing a few down into the liquid at the sides of the bowl. Cover and set aside until the marinade has cooled.
Refrigerate until needed. Serve the salmon cold with some of the marinade poured over it.
Note: This dish keeps well in the refrigerator for a week to 10 days, but if keeping for more than a day or two, peel the lemon before slicing it.
Makes four servings.
