To Boll Salmon
Ingredients
Directions
Prepare
Scale, empty, and wash the salmon thoroughly, ensuring all blood is removed.
Boil and cook
Combine 1 gallon of water with 8 ounces of coarse sea salt in a large pot and bring to a boil. Once boiling, remove any scum from the surface.
Add the salmon to the pot and boil moderately fast for 30 minutes for small fish or 1 hour for larger fish (8 to 10 pounds).
Check that the salmon is fully cooked before serving; do not leave it in the water after cooking.
Serve
Serve the salmon on a hot napkin with dressed cucumber, anchovy, shrimp, or lobster sauce, and melted butter.
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 through to a moist, flaky texture.
- Coarse sea salt
- Seasons the cooking water so the fish is lightly flavoured as it poaches.
The step that matters
Checking doneness and removing the salmon promptly. Salmon left in hot water keeps cooking from residual heat, becoming dry and firm. Checking it at the end of the cooking time and lifting it out once cooked keeps the flesh 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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