Salmon
Ingredients
Directions
Prepare
Clean the salmon by cutting off the fins and gills, and scraping the scales.
Poach
Place the salmon in nearly boiling water with plenty of coarse sea salt, making sure the water covers the fish completely.
Bring the water to a boil, then reduce to a gentle boil.
Cook for 8 minutes per pound for thick fish, or 5-6 minutes for thin fish, until a fork easily pierces the thickest part.
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, cooking gently into moist, flaky flesh.
- Coarse sea salt
- Seasons the poaching water so the fish is lightly seasoned as it cooks.
The step that matters
Keeping the boil gentle. A vigorous boil agitates and breaks up the delicate muscle fibres of the fish and can toughen the flesh. A gentle simmer cooks it evenly and keeps it moist and tender.
“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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