For fresh Salmon.
TAKE your Salmon and boile him in faire water, rosemary and time, and in the séething put a quart of strong Ale to it, and so let it boile till it be enough, then take it from the fire, and let it coole, then take your Salmon out of the pan, and put it into an earthen pan or woodden boule, and there put so much broth as will couer him, put into the same broth a good deale of vineger, so that it be tart with it.
Thomas Dawson, The Good Huswife’s Jewell part 2, 1597.
For fresh Salmon.
Take your Salmon and boil him in fair water, rosemary and thyme, and in the séething put a quart of strong ale to it, and so let it boil till it be enough, then take it from the fire, and let it cool, then take your salmon out of the pan, and put it into an earthen pan or wooden bowl, and there put so much broth as will cover him, put into the same broth a good deal of vinegar, so that it be tart with it.
I think one of the reasons a lot of people shy away from cooking fish is because it’s very easy to overcook if it’s fried or baked in an oven. Poaching the fish, like this, is a much better method of cooking fish; the poaching liquor keeps the fish moist while it’s cooking, and you also have a lot more control over the heat. If you have always been wary of cooking fish, give this recipe a try – it’s easy, quick and delicious.
|500g salmon fillets||3 sticks rosemary|
|500mL water||Small bunch of thyme|
|500mL quality mid strength beer||30mL wine vinegar|
- Put the water, beer and herbs into a pot and bring to the boil.
- Meanwhile, ensure the bones have been removed from the salmon, then add it to the boiling poaching liquid.
- Return the liquid to the boil, then reduce to a simmer.
- Cook until the salmon is completely cooked through (approximately 10 minutes). You will need to make a small cut into the salmon to check.
- Remove the salmon from the cooking liquid to a ceramic or wooden serving platter and allow to cool slightly, then pour a little of the poaching liquid over the fish. Pour on the vinegar and serve.
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Black, Maggie. The Good Housewife’s Jewel.