CookEat Recipe
Cold Salmon Alaska
Three poached salmon slices served chilled with anchovy Hollandaise and whipped cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2119. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C before rapid cooling; cold egg/butter sauce needs pasteurized yolk and validated cold-chain control. Historical bring-to-boil then set aside is insufficient safety proof. Limites : No279 sauce batch yield, fish edible recovery, cold Hollandaise stability and parsley garnish amount 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
Put three salmon slices with wine, water, vinegar, onion, parsley, bay, clove and salt. Bring slowly to boil as source, then continue as needed until centre reaches fish-safe 70°C. Remove from hot liquor and rapidly chill to ≤4°C; do not cool slowly in a warm pan.
Step 2
Make No279 once from its embedded vinegar, herbs, lemon, pasteurized yolk and butter: reduce/strain infusion, whisk yolk one minute, add hot butter dropwise, season and strain. Use the already selected pasteurized yolk suitable for uncooked sauce, clean utensils and rapid chilling; mix in half-teaspoon anchovy essence and whisk until thoroughly cold. Whip separate half-gill cream stiff, fold in and keep sauce at ≤4°C.
Step 3
Place safely chilled salmon on cold dish and serve sauce separately with clean parsley garnish.
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