Cooking Salmon

New Zealand Listener, Volume 31, Issue 785, 6 August 1954, Page 23

Cooking Salmon

Dear Aunt Daisy, Could you please publish some recipes for various ways of cooking fresh salmon, and also how to preserve it. I’ve looked through all my books and I can’t find any recipes.

M.

McK.

Beckenham.

Here are methods by Philip Harben, the English televisibn chef. To cook a salmon whole, use a vessel in which it can be completely covered with water, closed with a lid and put in the oven. Cook gently until it is just possible to penetrate the flesh down to.the bone with a fish knite. Salmon Steaks, Baked: Arrange the salmon steaks, which should be about % inch thick, in ‘a greased baking tin and cover them with greased paper. Put into a medium oven and bake for about 25 minutes. Test with side of a fork or a fish knife. Serve with sliced lemon and parsley butter, Salmon Steak Steamed: Three quarters of. an inch thick: Allow about 30 minutes. To preserve: Do it like trout. Skin and fillet trout, cut into suitablysized pieces, sprinkle with salt, Pack into jars with a generous lump of butter to each jar, No moisture. The butter makes a covering for fish when cooked. Stand jars in vessel of water and sterilise for 3 hours. With Macaroni: Boil a pound of salmon in a little water, seasoned. Remove the salmon when cooked, and add to the liquid an equal quantity of milk. In this boil 4 oz. macaroni. Then put the salmon in oven dish, dot with butter, sprinkle with chopped parsley. Moisten with a little of the fish liquid, enriched ‘with a little cream or top milk. Cover with the cooked macaroni. Sprinkle with breadcrumbs, dot with butter and bake till hot and brown, 15 to 20 minutes.