Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
To Boil Fresh Salmon
Ingredients
Directions
Boil the fish
Scale and clean the fish, handling it as little as possible, and cutting it open no more than is absolutely necessary.
Place it on the strainer of a large fish-kettle and fill it up with cold water.
Throw in a handful of salt.
Let it boil slowly.
The length of time depends on the size and weight of the fish; allow a quarter of an hour to each pound, or use experience to determine exact time.
Ensure the fish is thoroughly cooked; test with a fork.
Skim it well or the colour will be bad.
When the fish is completely boiled, lift up the strainer and rest it across the top of the kettle so it may drain.
If you cannot serve it immediately, cover it with a soft napkin or flannel folded several times to keep it firm by absorbing moisture.
Serve the fish on a hot dish.
Garnish with scraped horseradish and curled parsley.
Have a small tureen of lobster sauce ready to accompany the salmon.
Pickle the leftovers
Take what is left of the fish after dinner and put it into a deep dish with a close cover.
Take a quart of the saved boiling water, season it with half an ounce of whole pepper, half an ounce of whole cloves, half a pint of the best vinegar, and a teaspoonful of salt.
Boil the seasoned water.
When cold, pour it over the fish and cover it closely again.
In a cold place, set on ice, it will keep a day or two and may be eaten at breakfast or supper.
If much of the salmon has been left, proportion a larger quantity of the pickle.
Boil salmon trout in a similar manner.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Pepper + clovetop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salmon (in the method)
- Is the main dish; its flesh cooks to firm, flaky texture when boiled gently.
- Whole pepper
- Adds aromatic warmth to the seasoned pickling liquid.
- Whole cloves
- Adds a strong aromatic spice flavour to the pickling liquid.
- Vinegar (in the method)
- Provides acidity that flavours the pickle and helps preserve the leftover fish.
The step that matters
Skimming the boiling water. Skimming removes foam and coagulated proteins that rise to the surface, keeping the fish's colour clean and bright rather than dull.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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