Salmon Sou Chet
Ingredients
Directions
Prepare
Scale and cut the salmon into three slices.
Cook and serve
Boil the salmon slices in Souchet Stock for 10 minutes.
Serve the salmon in a deep entree dish with the stock in which it was boiled.
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 protein; gentle poaching keeps its flesh moist and tender.
- Souchet stock
- Poaching liquid that gently cooks the salmon and flavors it while being served with the fish.
The step that matters
Poach the salmon gently in the stock. Keeping the stock at a gentle simmer rather than a hard boil helps the salmon cook evenly and stay tender, since high heat tightens the proteins and dries the flesh.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.