CookEat Recipe
Cold Salmon, Mayonnaise
Three poached salmon slices chilled and served with No70 mayonnaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2304. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C then rapid ≤4°C chilling; pasteurized No70 yolk and separate cold sauce. Limites : Fish cut/bone loss, No70 amount, poaching recovery and chilling duration unknown. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Whisk pasteurized yolk, vinegar, mustard, salt and cayenne two minutes; add cool oil dropwise while whisking, whisk four minutes more, add quarter-lemon juice and whisk one minute; refrigerate FINISHED mayonnaise.
Step 2
Put three 0.75lb salmon slices with butter, wine, water, vinegar, onion/herbs and salt; heat gradually to boil, boil five-minute guide and continue as needed to fish 70°C.
Step 3
Rapidly chill fish and clean poaching liquor to ≤4°C rather than letting pan cool at room temperature. Serve cold with measured FINISHED No70 separately and lettuce garnish, without direct napkin contact.
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