NINE SALMON RECIPES.
Elements:- 6 oz. of salt to each gallon of water, enough water to cover the fish.
Mode:- Scale and clear the fish, and be specific that no blood is left inside; lay it within the fish-kettle with ample cold water to cover it, including salt in the above proportion. Carry it rapidly to a boil, take off all the scum, and let it simmer gently till the fish is completed, which might be when the meat separates simply from the bone. Experience alone can teach the cook dinner to fix the time for boiling fish; but it check this recipe on myrecipe.pro is particularly to be remembered, that it should by no means be underdressed, as then nothing is more unwholesome. Neither let it stay within the kettle after it's sufficiently cooked, as that will render it insipid, watery, and colourless. Drain it, and if not wished for a couple of minutes, maintain it heat by way 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 often accompanies this fish.
Time. 8 minutes to each lb. for big thick salmon; 6 minutes for skinny fish.
Note. Cut lemon needs to be put on the desk with this fish; and somewhat of the juice squeezed over it's thought of by many persons a most agreeable addition. Boiled peas are additionally, by some connoisseurs, thought-about especially tailored to be served with salmon.
Salmon and caper sauce.
Substances:- 2 slices of salmon, 1/4 lb. batter, half of teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode:- Lay the salmon in a baking-dish, place items of butter over it, and add the opposite components, rubbing a little of the seasoning into the fish; baste it incessantly; when achieved, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed on this method, with tomato sauce, is very delicious.
Time. About 3/four hour.
Components:- A piece of foodnetwork salmon, say three lbs., a excessive seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode:- Cut up the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub within 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 complete pepper, and simmer till done. Don't remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor wherein it was cooked, and add slightly more vinegar. Pour over when cold.
Time. three/four hour, or somewhat more.
Elements:- Any stays of boiled salmon, 3/4 pint of sturdy or medium inventory, 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 of the components but the salmon, and simmer gently till the onion is tender, often stirring the contents; minimize the salmon into small square items, carefully take away all skin and bone, lay it within the stewpan, and let it regularly warmth by; however don't enable 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 every slice on a separate piece, with their ends twisted; broil gently over a clear fireplace, and serve with anchovy or caper sauce. When larger seasoning is required, add just a few chopped herbs and a little bit spice.
Time. 5 to 10 minutes.
Salmon a la genevese.
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, four tablespoonfuls of Madeira, 1/2 pint of white inventory, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode:- Rub the underside of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear hearth, and add the Madeira or sherry; simmer gently for half of hour, and strain by means of a sieve over the fish, which stew in this gravy. As quickly because the fish is sufficiently cooked, take away all of the liquor, except a bit of to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put within the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it a part of the sauce, and serve the remainder in a tureen.
Time. 1-1/four hour.