Pawaru-Grahmata

№ 30III. nodaļa

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Poached salmon steaks with parsley, lemon and wine vinegar

  • Serves 4–6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Laschu wahriht.

Modernizētslpp. 148–149 · PDF 162–163
4 porcijas

The book gives finger-thick slices, half an hour in cold water and half an hour's cooking; no quantities. The amounts below are ours.

Method

6 soļi
  1. Rinse the steaks and lay them in a bowl of iced water in the fridge for 30 minutes, until they firm up and begin to curl at the edges.
  2. Lay them in a wide pan in one layer, cover with cold water by 2 cm and add the salt. Bring slowly to the boil over medium heat.
  3. As soon as it boils, take the pan off the heat and skim off the foam carefully.
  4. Return it to the lowest heat, so the water barely trembles (75–80 °C), and poach for 6–10 minutes, until the flesh is just opaque at the bone, 55–60 °C in the centre (63 °C for pregnant, elderly or immunocompromised guests).
  5. Lift the steaks into a warm dish, garnish with parsley sprigs and spoon a little of the cooking liquid over them.
  6. Serve with lemon wedges, chopped parsley and wine vinegar on the table.

Notes

What the book says vs. what we added

the book cuts the cleaned salmon into finger-thick slices, soaks them in well water for half an hour until they start to curl, puts them on in river water with little salt, takes the pot off the fire when it boils, skims it and simmers the fish gently on the coals for about half an hour, then garnishes it with parsley, pours some cooking liquid over it and serves it with lemons, chopped parsley and wine vinegar. The amounts and temperatures are ours. We have shortened the cooking: half an hour leaves 2 cm steaks dry by today's taste.

The cold soak is like the old British crimping of salmon and cod: cold water makes the fresh flesh contract and firm up, so the slices hold together in the pot.

River water is soft; hard, chalky water was thought to toughen fish.

Sourcing

farmed Atlantic salmon is the easy choice. Wild Baltic salmon can be high in dioxins, and food agencies around the Baltic advise children and young women to eat it only occasionally. Trout or sea trout steaks can be cooked the same way.

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