Salmon Souchet
Ingredients
Directions
Scale and cut the salmon into three slices.
Boil the salmon in Souchet Stock for 10 minutes.
Serve the salmon in a deep entree dish with the stock it was boiled in.
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 flesh firms into flakes when cooked in liquid, and gentle cooking keeps it moist and tender.
- Souchet stock
- The cooking liquid flavours the fish and is served with it, adding moisture to each portion.
The step that matters
Boil the salmon in Souchet Stock for 10 minutes. Salmon proteins tighten and turn dry and chalky when overcooked. Ten minutes in hot stock needs watching, so the fish is removed once it is just opaque through the centre.
“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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