Nine salmon recipes.
Boyle salmon.
-------------- Ingredients: 6 ounces of salt to each gallon of water, enough water to cover the fish.
Mode: - Clean the scale and fish, especially that the blood is not left inside. Place it in cold water and fish's kettle enough to cover it, add the salt at the above rate. Immediately bring it to the boil, take off all the scum and easy to separate the meat from the bone When will it, let's boil it gently until a fish is done. With experience alone, you can teach a chef to fix the time to boil the fish. But that is especially memorable, it should never be sticky, and nothing is more unhealthy. After it is fully cooked, neither should remain in the kettle, as it becomes taste, watery, and colorless. Keep it warm by a warm cloth laying it up if you do not want it drain for a few minutes Decorate serve, cut lemon and parsley with hot napkin and put it on a table with lobster or shrimp sauce, And send plain molten butter. Usually this fish has cucumber clothing.
time. 8 minutes to each lb for large thick salmon. 6 minutes for thin fish.
Notes. Cut lemon must be placed on this fish and table. And a little of that juice is considered to be the most pleasant addition by many people.One boiled peas are also adapted to be offered by some enthusiasts, especially with salmon Conceivable.
Sources of salmon and capers.
------------------------ Ingredients: - Salmon 2 slices, 1/4 pound batter, 1/2 cups of chopped parsley, 1 shalot; salt, pepper I will taste the grated nutmeg.
Mode: - Place a salmon on a baking dish, place the part of butter over it, rub some of the seasoning onto the fish and add other ingredients. Frequently who. When finished, remove it and let it discharge for 1 to 2 minutes. Put it on a dish, pour the caper's sauce onto it, serve. A salmon like this is a tomato sauce and it is very tasty.
time. About 3/4 hours.
Salmon with collar.
---------------- Ingredients: - a part of salmon, 3 pounds, shelled salt high seasoning, mace and pepper. Water and vinegar, leaves of three bays.
Mode: - Break up the fish. Please scales, bones, and thoroughly wash them thoroughly. Wipe it and rub it with inner and outer seasoning. Roll it up and bind it tightly. Place it in a kettle, cover it with vinegar and water (1/3 vinegar, proportional to water); add a seasoning on the bay leaves and salt and pepper, simmer until complete. Please do not remove the lid. Serve with melted butter or anchovy sauce. In order to preserve the fish with the collar, it boils the cooked sake and add a little more vinegar. Pour it when it is cold.
time. 3/4 hours, or rather more.
Salmon's curry.
--------------- Ingredients: Boyle salmon, 3/4 strong or medium stock of pint, 1 onion, 1 tablespoonful curry powder, 1 cup of Harvei sauce, anchovies 1 cup of sauce, 1 ounce of butter, 1/2 lemon, cayenne and salt juice taste.
Mode: - Cut the onions in small parts and fry them in butter and light brown. Add all ingredients salmon, gently simmer until the onion softens, occasionally stir content. Cut the salmon into small squares, carefully remove the skin and bones, place them on the stewpan and gradually add heat. But it can not be a long boil.
time. 3/4 hours.
Salmon cutlets
--------------- Cut one inch thick slices and season them with pepper and salt. A sheet of white paper is butter, each end is twisted, placing each slice in a separate part. Serve with a sauce of anchovies or capers, gently baking on a clear fire. If higher seasoning is needed, add some chopped herbs and a little spice.
time. It is 5 to 10 minutes.
Salmon · la · genevese
-------------------- Ingredients: - 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay leaves, 2 carrots, shelling Taste Maace, taste pepper and salt, 4 melts of Madeira, 1/2 pint of white stock, butter and flour thickening, a cup of anchovy essence, 1 lemon juice, cayenne, salt.
Mode: - Scrape the bottom of stewpan with butter, put in shalots, herbs, bay leaves, carrots, mace, and condiments. Stir on a clear fire for 10 minutes and add Madeira or Sherry. Boil gently for 1/2 hours, sift the top of the fish and apply stew to this meat juice. As soon as the fish is cooked enough, except for a little to keep the salmon moist, take all the liquor and put it in another stewpan. Add stock, thicken with butter and flour, add anchovies, lemon juice, cayenne, salt. Put the salmon in a warm dish, pour a part of the sauce, and serve the rest in Turine.
time. 1-1 / 4 hours.
Boyle salmon.
-------------- Ingredients: 6 ounces of salt to each gallon of water, enough water to cover the fish.
Mode: - Clean the scale and fish, especially that the blood is not left inside. Place it in cold water and fish's kettle enough to cover it, add the salt at the above rate. Immediately bring it to the boil, take off all the scum and easy to separate the meat from the bone When will it, let's boil it gently until a fish is done. With experience alone, you can teach a chef to fix the time to boil the fish. But that is especially memorable, it should never be sticky, and nothing is more unhealthy. After it is fully cooked, neither should remain in the kettle, as it becomes taste, watery, and colorless. Keep it warm by a warm cloth laying it up if you do not want it drain for a few minutes Decorate serve, cut lemon and parsley with hot napkin and put it on a table with lobster or shrimp sauce, And send plain molten butter. Usually this fish has cucumber clothing.
time. 8 minutes to each lb for large thick salmon. 6 minutes for thin fish.
Notes. Cut lemon must be placed on this fish and table. And a little of that juice is considered to be the most pleasant addition by many people.One boiled peas are also adapted to be offered by some enthusiasts, especially with salmon Conceivable.
Sources of salmon and capers.
------------------------ Ingredients: - Salmon 2 slices, 1/4 pound batter, 1/2 cups of chopped parsley, 1 shalot; salt, pepper I will taste the grated nutmeg.
Mode: - Place a salmon on a baking dish, place the part of butter over it, rub some of the seasoning onto the fish and add other ingredients. Frequently who. When finished, remove it and let it discharge for 1 to 2 minutes. Put it on a dish, pour the caper's sauce onto it, serve. A salmon like this is a tomato sauce and it is very tasty.
time. About 3/4 hours.
Salmon with collar.
---------------- Ingredients: - a part of salmon, 3 pounds, shelled salt high seasoning, mace and pepper. Water and vinegar, leaves of three bays.
Mode: - Break up the fish. Please scales, bones, and thoroughly wash them thoroughly. Wipe it and rub it with inner and outer seasoning. Roll it up and bind it tightly. Place it in a kettle, cover it with vinegar and water (1/3 vinegar, proportional to water); add a seasoning on the bay leaves and salt and pepper, simmer until complete. Please do not remove the lid. Serve with melted butter or anchovy sauce. In order to preserve the fish with the collar, it boils the cooked sake and add a little more vinegar. Pour it when it is cold.
time. 3/4 hours, or rather more.
Salmon's curry.
--------------- Ingredients: Boyle salmon, 3/4 strong or medium stock of pint, 1 onion, 1 tablespoonful curry powder, 1 cup of Harvei sauce, anchovies 1 cup of sauce, 1 ounce of butter, 1/2 lemon, cayenne and salt juice taste.
Mode: - Cut the onions in small parts and fry them in butter and light brown. Add all ingredients salmon, gently simmer until the onion softens, occasionally stir content. Cut the salmon into small squares, carefully remove the skin and bones, place them on the stewpan and gradually add heat. But it can not be a long boil.
time. 3/4 hours.
Salmon cutlets
--------------- Cut one inch thick slices and season them with pepper and salt. A sheet of white paper is butter, each end is twisted, placing each slice in a separate part. Serve with a sauce of anchovies or capers, gently baking on a clear fire. If higher seasoning is needed, add some chopped herbs and a little spice.
time. It is 5 to 10 minutes.
Salmon · la · genevese
-------------------- Ingredients: - 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay leaves, 2 carrots, shelling Taste Maace, taste pepper and salt, 4 melts of Madeira, 1/2 pint of white stock, butter and flour thickening, a cup of anchovy essence, 1 lemon juice, cayenne, salt.
Mode: - Scrape the bottom of stewpan with butter, put in shalots, herbs, bay leaves, carrots, mace, and condiments. Stir on a clear fire for 10 minutes and add Madeira or Sherry. Boil gently for 1/2 hours, sift the top of the fish and apply stew to this meat juice. As soon as the fish is cooked enough, except for a little to keep the salmon moist, take all the liquor and put it in another stewpan. Add stock, thicken with butter and flour, add anchovies, lemon juice, cayenne, salt. Put the salmon in a warm dish, pour a part of the sauce, and serve the rest in Turine.
time. 1-1 / 4 hours.
0 comments:
Post a Comment