Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eight ounces of common salt to the gallon of water
- ten pounds will be done enough in little more than double that time
- three pounds of the thick part of a fine salmon will require half an hour to boi
- 3 lbs
- 10 lbs
- three equal parts
Directions
[In full season from May to August: may be had much earlier, but is scarce and dear.]
To preserve the fine colour of this fish, and to _set the curd_ when it is quite freshly caught, it is usual to put it into _boiling_, instead of into cold water. Scale, empty, and wash it with the greatest nicety, and be especially careful to cleanse all the blood from the inside. Stir into the fish-kettle eight ounces of common salt to the gallon of water, let it boil quickly for a minute or two, take off all the scum, put in the salmon and boil it moderately fast, if it be small, but more gently should it be very thick; and assure yourself that it is quite sufficiently done before it is sent to table, for nothing can be more distasteful, even to the eye, than fish which is under dressed.
From two to three pounds of the thick part of a fine salmon will require half an hour to boil it, but eight or ten pounds will be done enough in little more than double that time; less in proportion to its weight should be allowed for a small fish, or for the thin end of a large one. Do not allow the salmon to remain in the water after it is ready to serve, or both its flavour and appearance will be injured. Dish it on a hot napkin, and send dressed cucumber, and anchovy, shrimp, or lobster sauce, and a tureen of plain melted butter to table with it.
To each gallon water, 8 oz. salt. Salmon, 2 to 3 lbs. (thick), 1/2 hour; 8 to 10 lbs., 1-1/4 hour; small, or thin fish, less time.
SALMON À LA GENEVESE.
A fashionable mode of serving salmon at the present day is to divide the larger portion of the body into three equal parts; to boil them in water, or in a marinade; and to serve them dished in a line, but not close together, and covered with a rich Genevese sauce (for which see Chapter V.) It appears to us that the skin should be stripped from any fish over which the sauce is poured, but in this case it is not customary.