Salmon, Soiled
Ingredients
Directions
Prepare
Boil water with salt and skim well.
Prepare the salmon by scaling and cleaning it.
Poach
Place the salmon in the boiling water and reduce the heat by moving the pan aside.
Cook slowly until done; allow 20 minutes per pound for thick pieces and half the time for thin pieces.
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
- Its protein firms and turns opaque as it cooks, giving the flesh its texture.
The step that matters
Keeping the water gently simmering. Vigorous boiling agitates delicate fish and can break it apart and toughen the flesh. Moving the pan off the heat keeps the liquid just below a rolling boil, so the salmon cooks evenly and stays moist and intact.
“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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