Salmon Boiled
Ingredients
Directions
Prepare
Shape the salmon into an S by threading packthread through the tail, center of the body, and head.
Poach
Place the salmon in a kettle with cold spring water and plenty of coarse sea salt, then cover with a sheet of paper.
Bring the water to a boil, then reduce heat and let it simmer gently until cooked through.
Serve
Carefully remove the packthread without breaking the salmon.
Serve on a fish plate with lobster sauce on the side.
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 to a firm, flaky texture when gently simmered.
- Coarse sea salt
- Seasons the cooking water so the salmon is lightly flavoured as it poaches.
The step that matters
Simmering gently. Boiling vigorously toughens the proteins and can break the fish apart. A gentle simmer cooks the salmon evenly and keeps its flesh tender 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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