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Salmon Recipes
Salmon Recipes
Ingredients:- 6
oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and
clean the fish, and be particular that no blood is left inside; lay it in the
fish-kettle with sufficient cold water to cover it, adding salt in the above
proportion. Bring it quickly to a boil, take off all the scum, and let it
simmer gently till the fish is done, which will be when the meat separates
easily from the bone. Experience alone can teach the cook to fix the time for
boiling fish; but it is especially to be remembered, that it should never be
underdressed, as then nothing is more unwholesome. Neither let it remain in the
kettle after it is sufficiently cooked, as that would render it insipid,
watery, and colorless. Drain it, and if not wanted for a few minutes, keep it
warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with
cut lemon and parsley, and send lobster or shrimp sauce, and plain melted
butter to table with it. A dish of dressed cucumber usually accompanies this
fish.
Time. 8 minutes
to each lb. for large thick salmon; 6 minutes for thin fish.
Note. Cut lemon
should be put on the table with this fish, and a little of the juice squeezed
over it is considered by many persons a most agreeable addition. Boiled peas
are also, by some connoisseurs, considered especially adapted to be served with
salmon.
Ingredients:- 2
slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shallot;
salt, pepper, and grated nutmeg to taste.
Mode:- Lay the
salmon in a baking dish, place pieces of butter over it, and add the other
ingredients, rubbing a little of the seasoning into the fish; baste it
frequently; when done, take it out and drain for a minute or two; lay it in a
dish, pour caper sauce over it and serve. Salmon dressed in this way, with
tomato sauce is very delicious.
Time. About 3/4
hour.
Ingredients:- A
piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and
pepper; water and vinegar, 3 bay leaves.
Mode:- Split the
fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the
seasoning inside and out; roll it up, and bind firmly; lay it in a kettle,
cover it with vinegar and water (1/3 vinegar, in proportion to the water); add
the bay leaves and a good seasoning of salt and whole pepper, and simmer till
done. Do not remove the lid. Serve with melted butter or anchovy sauce. For
preserving the collared fish, boil up the liquor in which it was cooked, and
add a little more vinegar. Pour over when cold.
Time. 3/4 hour,
or rather more.
Ingredients:- Any
remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1
tablespoonful of curry powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful
of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to
taste.
Mode:- Cut up the
onions into small pieces, and fry them of a pale brown in the butter; add all
the ingredients but the salmon, and simmer gently till the onion is tender,
occasionally stirring the contents; cut the salmon into small square pieces,
carefully take away all skin and bone, lay it in the stewpan, and let it
gradually heat through, but do not allow it to boil long.
Time. 3/4
hour.
Cut the slices 1
inch thick, and season them with pepper and salt; butter a sheet of white
paper, lay each slice on a separate piece, with their ends twisted; broil
gently over a clear fire, and serve with anchovy or caper sauce. When higher
seasoning is required, add a few chopped herbs and a little spice.
Time. 5 to 10
minutes.
Ingredients:- 2
slices of salmon, 2 chopped shallots, a little parsley, a small bunch of herbs,
2 bay leaves, 2 carrots, pounded mace, pepper and salt to taste, 4
tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and
flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and
salt to taste.
Mode:- Rub the
bottom of a stewpan over with butter, and put in the shallots, herbs,
bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear
fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain
through a sieve over the fish, which stew in this gravy. As soon as the fish is
sufficiently cooked, take away all the liquor, except a little to keep the
salmon moist, and put it into another stewpan; add the stock, thicken with
butter and flour, and put in the anchovies, lemon juice, cayenne, and salt; lay
the salmon on a hot dish, pour over it part of the sauce, and serve the
remainder in a tureen.
Time. 1-1/4 hour.
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