Boiled Salmon Trout
Ingredients
Directions
Prepare
Clean, wash, and dry the trout.
Wrap the trout in a thin cloth fitted to its shape.
Boil and serve
Place the wrapped trout in a fish kettle.
Cover with cold salted water.
Boil for 30 minutes.
Unwrap and serve in a hot dish.
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.
Explore the science
What each ingredient does
- Trout
- Is the main dish, cooked gently in simmering salted water until flaky.
- Coarse sea salt
- Seasons the poaching water so the fish is lightly seasoned throughout.
The step that matters
Covering the trout with cold salted water. Starting in cold water lets the fish heat gradually, so the flesh cooks evenly and stays moist rather than tightening on the outside before the centre is done.
“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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