419. SALMON A L'ECOSSAISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

half a pound of fresh-churned butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a pinch of minionette pep-per ↝ Peppers, raw, NFS [Other vegetables and combinations]
some salt ↝ Salt, table, iodized [Spices and Herbs]
a juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

If it be practicable to procure what is termed a live salmon, take out the gills, draw it, wash the fish and crimp it on either side, by making deep incisions with a sharp knife, and then throw it into a large vessel containing clean, cold, spring water, fresh from the pump, to remain there about two hours.
In crimping any sort of fish, the colder the water is the better; the coldness of the water, petrifying the fish to a certain degree, gives it the firmness so much desired.
As soon as the salmon or trout is crimped, put it into the fish-kettle containing boiling water in sufficient quantity to cover the fish, at the same time throwing in a good handful of salt; let the fish boil on the side of the fire, remembering that crimped fish require considerably less time in boiling than when plain.
As soon as the fish is done, take it out of the water immediately; leaving fish of any kind in the water after it is done, detracts from its flavour and firmness.
When the salmon is dished up, send it to table with Lobster sauce, Parsley and butter, or the following sauce:—Put half a pound of fresh-churned butter into a clean stewpan, add a spoonful of chopped and blanched parsley, a little grated nutmeg, a pinch of minionette pep-per, some salt, and a juice of lemon; set the stewpan in a bath of hot water, and keep stirring the butter quickly as it melts, with a wooden spoon; when the whole of the butter is melted, work the sauce well together, and send to table.
With crimped salmon or trout, this kind of melted butter will be found to surpass all other sauces.

Original Text

419. SALMON A L'ECOSSAISE.
To dress salmon or trout in perfection in this style, it is quite necessary that the fish be dressed a short time after being caught; sportsmen well know that it is only while this kind of fish is yet almost alive, that it retains that white creamy substance which appears between the flakes of the boiled fish, and which makes it so truly delicious: this is little known in the London epicure. If it be practicable to procure what is termed a live salmon, take out the gills, draw it, wash the fish and crimp it on either side, by making deep incisions with a sharp knife, and then throw it into a large vessel containing clean, cold, spring water, fresh from the pump, to remain there about two hours. In crimping any sort of fish, the colder the water is the better; the coldness of the water, petrifying the fish to a certain degree, gives it the firmness so much desired. As soon as the salmon or trout is crimped, put it into the fish-kettle containing boiling water in sufficient quantity to cover the fish, at the same time throwing in a good handful of salt; let the fish boil on the side of the fire, remembering that crimped fish require considerably less time in boiling than when plain. As soon as the fish is done, take it out of the water immediately; leaving fish of any kind in the water after it is done, detracts from its flavour and firmness. When the salmon is dished up, send it to table with Lobster sauce, Parsley and butter, or the following sauce:—Put half a pound of fresh-churned butter into a clean stewpan, add a spoonful of chopped and blanched parsley, a little grated nutmeg, a pinch of minionette pep-per, some salt, and a juice of lemon; set the stewpan in a bath of hot water, and keep stirring the butter quickly as it melts, with a wooden spoon; when the whole of the butter is melted, work the sauce well together, and send to table. With crimped salmon or trout, this kind of melted butter will be found to surpass all other sauces.

Notes

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