Ingredients: One piece of salmon, say 3 lbs. a high seasoning of salt, grated mace, and black pepper; water and vinegar, 3 bay leaves.
Modes: – Share the fish; Scale, bone, and clean it thoroughly; wipe it out, and rub in the spice inside and out; It is folded, and tied tightly; Put it in a kettle, cover it with vinegar and water (in the proportion of 1/3 vinegar, water); Add the bay leaf and a good seasoning of salt and pepper and simmer until cooked through. Do not remove the cover. Serve with melted butter or anchovy sauce. To preserve collard fish, boil off the wine in which it was cooked and add a little more vinegar. Add when it cools down.
Time 3/4 hour, or more.
Ingredients: – Leftovers of steamed salmon, 3/4 pint strong or medium stock, 1 onion, 1 tablespoon curry powder, 1 teaspoon Harvey’s sauce, 1 teaspoon anchovy sauce, 1 oz. Butter, juice of 1/2 lemon, black pepper, and salt to taste.
Method: Cut the onion into small pieces and fry in butter till it turns light brown; Add all ingredients except salmon, and simmer gently until the onion is soft, stirring ingredients occasionally; Cut the salmon into small squares, carefully remove all the skin and bones, put them in a stewpan, and let them heat slowly; But don’t let it boil for too long.
Time 3/4 hr.
Cut slices 1 inch thick, and season them with pepper and salt; Put butter on a sheet of white paper, put each piece in a separate piece, and bend their edges; Fry gently over a clean flame and serve with anchovy or caper sauce. When a higher spice is needed, add some chopped herbs and a little seasoning.
Time 5 to 10 minutes.
Salmon a la Genevieve:-
Ingredients: 2 pieces of salmon, 2 chopped onions, a little parsley, a bunch of herbs, 2 bay leaves, 2 carrots, grated mace, black pepper and salt to taste, 4 tablespoons Madeira, 1/2 pint white stock, butter, and thickened flour. 1 teaspoon essence of anchovy, juice of 1 lemon, pepper, and salt to taste.
Mode: – Grease the bottom of a stewpan with butter and add shallots, herbs, bay leaves, carrots, mace, and spices; Stir them over a clean fire for 10 minutes and add Madeira or sherry; Simmer gently for 1/2 hour, and pour this gravy through a sieve over the boiled fish.
As soon as the fish is sufficiently cooked, drain off all the wine except a little to keep the salmon moist, and put it in another stewpan; Add stock, thickened with butter and flour, and add anchovies, lemon juice, red pepper, and salt; Place the salmon on a warm plate, pour some of the sauce over it, and serve the rest in a tureen.
Time 1-1/4 hours.
Ingredients:- 6 oz. of salt to each gallon of water, enough water to cover the fish.
Mode: – Scale and clean the fish and take special care that there is no blood inside; Cover the fish kettle with enough cold water, and add salt in the above proportion. Bring it to a quick boil, remove all dirt, and simmer it gently until the fish is cooked, when the flesh separates easily from the bones. Only experience can teach the cook to get the fish boiling time right, But it should be especially remembered that it should never be worn less because there is nothing more uncomfortable than this.
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Do not leave it in the kettle after it is sufficiently cooked, as this will make it dull, watery, and colorless. Strain it, and keep it warm with a warm cloth if not for a few minutes. Serve on a warm napkin, garnish with sliced lemon and parsley, and with it send lobster sauce and simple melted butter to the table. Cucumber pickle is also usually served with this fish.
8 minutes per pound for large, thick salmon; 6 minutes for thin fish.
Comment. With this fish, cut lemons must be put on the table; And squeezing a little juice over it is found by many to be the most acceptable addition. Boiled peas are also considered by some hobbyists, specially adapted for serving with salmon.
Salmon and Caper Sauce:-
Ingredients:- 2 pieces of salmon, 1/4 pound batter, 1/2 teaspoon chopped parsley, 1 onion; Salt, pepper, and grated nutmeg to taste.
Mode:- Put the salmon in a baking dish, put a piece of butter on it, and add the other ingredients, add a little spice to the fish; Taste it again and again; When it’s done, take it out and let it dry for a minute or two; Place it on a plate, pour caper sauce over it and serve. Salmon prepared in this way is delicious with tomato sauce.
Time approx 3/4 hour.
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