Home › The Principles of Cookery › Salmon, Crimped and Boiled

Salmon, Crimped and Boiled

When salmon can be obtained newly caught, it is excellent crimped and boiled. It may either be crimped whole, or cut into slices two or three inches thick. When it is to be crimped whole, take it when quite fresh, remove the gills and the inside, opening the fish as little as possible. Crimp it by making deep gashes across the body on both sides with a sharp knife, plunge the fish immediately into very cold water, and let it lie for two hours, changing the water every half hour. Or cut the fish into slices three inches thick; lay these in cold water slightly salted, and let them remain for one hour. Boil the salmon according to the directions given for boiled salmon, but remember that less time is required to boil fish when it is crimped than when it is left plain. Garnish the salmon, and serve with the same sauces as if it were plainly boiled; or the following sauce may be sent to table. Put four ounces of fresh butter into an earthen jar. Set this in a pan of boiling water, and beat it until dissolved with a table-spoonful of chopped parsley, a table-spoonful of strained lemon-juice, a little pepper, salt, and grated nutmeg. Serve in a tureen.