CookEat Recipe
Salmon Boitel
Three salmon slices oven-poached, boned and covered with sauce made from their own pan liquid. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1408. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified fresh salmon and food-safe parchment instead of unsuitable paper, cover pan safely and verify fish centre 70°C. Strain/measure actual cooking liquor for sauce and avoid assuming a fixed amount; identify canned mushroom product. Limites : Slice thickness/bone loss, wine evaporation, recovered fish-liquid volume, sauce thickness and diner allocation unknown.
Method
Steps
Step 1
Put THREE three-quarter-pound salmon slices in pan with HALF OUNCE butter, HALF GILL wine, ONE GILL water, juice QUARTER lemon, two parsley branches and HALF TSP EACH salt/pepper. Cover with lightly buttered food-safe paper, cook range FIVE and oven TWENTY MINUTES as guide, verifying fish centre 70°C.
Step 2
Arrange salmon overlapping on hot dish, remove spine bones carefully and retain warm. Recover ACTUAL pan fish gravy. Make roux from TBSP butter/TWO TBSP flour, whisk in actual fish gravy and HALF GILL cream, bring to boil. Add HALF TSP fresh chervil and SIX sliced canned mushrooms, cook FIVE MINUTES and pour sauce over fish.
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