Saumon, Sauce Mayonnaise
Ingredients
Directions
Prepare the water
Boil the water with salt and saltpetre until thoroughly boiling, then skim the surface.
Poach and serve
Add the salmon to the boiling water and cook for about 10 minutes per pound.
Serve immediately with mayonnaise, tartare sauce, or a mixture of the boiling water, chopped parsley, and lemon juice.
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
- The main protein, which firms and turns opaque as it cooks in the hot liquid.
- Coarse sea salt
- Seasons the poaching water so the fish takes up some flavour as it cooks.
The step that matters
Adding the salmon and timing the poach. Salmon is done when its flesh turns opaque and flakes easily. Cooking past that point squeezes out moisture as the proteins tighten, leaving the fish dry. Time the cooking by the weight of the fish, as the record specifies, and check early.
“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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