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Boiled Salmon

A whole salmon is boiled in salted water and served with Hollandish sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Salmon

Ingredients

Directions

Prepare

  1. Scale, dress, and wash the salmon in cold water.

Poach

  1. Place the salmon in a fish kettle and cover it with hot water.

  2. Add 1 teaspoon of salt for every pint of water.

  3. When the water begins to boil, skim the surface.

  4. Cook the salmon slowly for 30 minutes.

  5. If using salmon slices (1 inch thick), boil them for 10 minutes in salted water.

Serve

  1. Serve with a Hollandish sauce.

Recipe from a historical cookbook (Internet Archive).

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

Salmon
Forms the main body of the dish, cooked gently so the flesh stays moist and tender.
Salt
Seasons the poaching water so the fish is flavoured as it cooks.

The step that matters

Cook the salmon slowly. Gentle simmering cooks the fish evenly and keeps the flesh moist and flaky. A hard, rapid boil toughens the protein and can break the fish apart.

“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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