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Salmon cooked.
Ingredients: - 6 ounces salt per gallon of water, enough water to cover the fish.
Mode: - Scale and clean fish, and in particular that the blood is not left inside, was fish-kettle with sufficient cold water to cover with the salt in the ratio mentioned above. Bring to a boil quickly, remove all the dross, and let it simmer gently until the fish is ready, that if the meat is easily separated from the bones.Only experience can teach the cook to set the cooking time of fish, but is primarily remembered that there should never be underdressed, because then there is nothing unhealthy. Nor should remain in the boiler after it is properly cooked, as this makes the water dull, and his colorless. Escape, and if not wanted for a few minutes with warm blankets to keep warm, put. Serve on a hot napkin, garnish with lemon slices and parsley, and send the lobster or crayfishSauce, and plain melted butter to table with him. A court usually Clothing cucumber accompanied this fish.
Time. 8 minutes to create a pound for large thick salmon, 6 minutes for thin fish.
Note. Lemon cut should be put on the table with this fish, and a little 'juice squeezed over them is considered by many very nice addition. Cooked peas are suitable especially for experts, to be served with salmon.
Salmonsauce and capers.
Ingredients: - 2 slices of salmon, 1 / 4 kg of pasta, 1 / 2 teaspoon chopped parsley, 1 shalot, add salt, pepper and grated nutmeg.
Fashion: - Place the salmon in a baking dish, place pieces of butter rubbed on it and add the other ingredients and a bit 'of seasoning in the fish, baste it frequently when you are done, remove and drain for a minute or two, put it in a dish, pour caper sauce and serve. dressed salmonIn this way, with tomato sauce, is delicious.
Time. About 3 / 4 hours.
Salmon collar.
Ingredients: - A piece of salmon, say 3 pounds., Provided high salt, beat mace and pepper, water and vinegar, 3 bay leaves.
Fashion: - Split the fish, scale, bone, clean and wash, then wipe and rub the seasoning inside and out, roll it up and tie firmly, put it in a pot, cover with vinegar and water (1 / 3 vinegar, in proportionTo allow the water), add the bay leaves and a good seasoning of salt and pepper, cook everything, and, until done. Remove the cover. Serve with melted butter or anchovy sauce. For the preservation of the collar, fish, cook until the liquid in which it was cooked, and add a little 'of vinegar. Pour in cold weather.
Time. 3 / 4 hours a day or so.
Curry salmon.
Ingredients: - Any remains of boiled salmon, 3 / 4 liter of strong or medium stock, 1 onion, 1Tablespoons curry powder, 1 teaspoonful of Harvey's sauce, 1 teaspoon of anchovy sauce, 1 oz butter, juice of 1 / 2 lemon, cayenne pepper and salt to taste.
Mode: - Cut the onions into small pieces and fry a light brown in butter, add all ingredients but the salmon and cook gently until the onion is soft, stirring from time to time, the content, the salmon in small square pieces , carefully take all the skin and bones, was in the casserole and let it slowly through the heat, but let us not be too long to cook.
Time. 3 / 4 hours.
Cutlets of salmon.
Cut, cut 1 inch thick slices, season with salt and pepper, butter a sheet of white paper, lay each slice on a separate sheet, with their coiled, fry focus clearly, and unleash with anchovy sauce and capers . If you need more seasoning, some chopped herbs and a bit 'the dressing.
Time. 5 to 10 minutes.
> Salmon in Geneva.
Ingredients: - 2 slices of salmon, chopped 2 shalots, a little parsley, a handful of herbs, 2 bay leaves, 2 carrots, mace beat seasoning, salt and pepper, 4 tablespoons Madeira 1 / 2 quart of white broth , thickening of butter and flour, add 1 teaspoon of essence of anchovy, the juice of 1 lemon, cayenne pepper and salt.
Mode - Rub the bottom of a saucepan with butter and put shalots, herbs, bay leaves, carrots,Club, and spices, mix for 10 minutes to clear fire, and you can add the Madeira or sherry, simmer gently for 1 / 2 hours, and strain through a sieve over the fish, which stew in this gravy. Once the fish cooked well, take all the spirits, but a bit 'to keep the salmon moist, and put it in another pan, add the stock, thicken with butter and flour, and put anchovies, lemon juice, pepper cayenne and salt, lay the salmon on a warm plate, pour over itPart of the sauce, and serve the rest in a bowl.
Time. 1-1/4 hours.
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