Recipe for Salt-Baked Maidmer, by Christian Donovan

The Collective Invention, by Rene Magritte (Belgium) 1934

​Recipe for Salt-Baked Maidmer 

Ingredients

* a marooned maidmer
* three obols of Charon
* skeins of kelp strands
* moistened seasalt to cover
* ginger, coriander, lemongrass, lime
 
Method

* rinse sand from the maidmer
* gut her, keeping head intact
* close each eye with an obol
* insert the third in the mouth
* trim dorsal and pectoral fins
* shave the pubis
* scrape silvery scales 
* pinion knees and ankles with kelp strands 
* lay maidmer on a bed of moist salt
* stuff chopped aromatics in body cavity
* mound maidmer with remaining damp salt
* ensure there are no fissures
* bake in a hot oven until done
* allow to rest
* crack the crust with a hammer and discard
* serve at a banquet with thong-weed salad
 
Christian Donovan

Christian Donovan lives in Pembrokeshire, Wales and works as a part-time guide in ancient, beautiful 
Carew Castle.  She leads ghost walks around the castle.