Home › The Principles of Cookery › Salmon, Marinaded

Salmon, Marinaded

No. 1.--Cut three moderate-sized onions in slices, and chop into small pieces a turnip, a carrot, and three or four outer sticks of celery. Add two table-spoonfuls of chopped parsley and two bay-leaves. Put these ingredients into a saucepan, with a slice of fresh butter, and stir briskly over a quick fire for eight or ten minutes. Pour over them a pint of vinegar, and add a dessert-spoonful of salt, a dozen peppercorns, and a blade of mace. Simmer the pickle for a few minutes, and add three pints of water. Put in two or more thick slices of salmon, and boil them gently until done enough. Leave the fish in the marinade till cold, and serve with a little of the pickle (strained) in the dish with it. No. 2.--Cut some slices of salmon an inch and a quarter thick, brush them over with clarified butter, and fry in hot fat till they are lightly browned. Let them get cold, then lay them in an earthen jar. Boil for ten minutes as much vinegar as will cover them, with a sliced onion, one or more bay-leaves, a piece of thin lemon-rind, a sprig of tarragon, and a little salt and whole pepper. Let the marinade cool, and strain it over the salmon. A little oil poured over the top will make the fish keep for some time.