Boiled Salmon At Its Best Recipe
Summary
Cooking Time35 MinDifficulty LevelEasy
Ingredients
| Hot water | 4 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Coarse salt | 1 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Spices | 1 Tablespoon | |
| Lemon | 1/2 Large | |
| Fresh salmon piece-A 3 - 4-lb (1.5-2 kg) | ||
Directions
MAKING
1.Take a large 12 cup (3L ) dish and put hot water, bay leaves, coarse salt, paprika, marinating spices and lemon in it.
2.Put the lid on and heat the ingredients for 15 minutes at HIGH.
3.Meanwhile, take a cheese cloth or cotton cloth, place salmon in it and wrap by sewing.
4.Once the bouillion is heated, put the fish in it and cook in a batch of 500 grams for five minutes at HIGH after covering.
5.Once done, take the fish out and allow it to stay without cover for 20 minutes.
FINALIZING
6.Put the fish on serving dish; take off the skin and backbone.
SERVING
7.Serve warm with Hollandaise, Bercy or egg sauce.
Tip
The dish can be served cold by refrigerating and serving it with watercress mayonnaise or any other mayonnaise of choice.
1.Take a large 12 cup (3L ) dish and put hot water, bay leaves, coarse salt, paprika, marinating spices and lemon in it.
2.Put the lid on and heat the ingredients for 15 minutes at HIGH.
3.Meanwhile, take a cheese cloth or cotton cloth, place salmon in it and wrap by sewing.
4.Once the bouillion is heated, put the fish in it and cook in a batch of 500 grams for five minutes at HIGH after covering.
5.Once done, take the fish out and allow it to stay without cover for 20 minutes.
FINALIZING
6.Put the fish on serving dish; take off the skin and backbone.
SERVING
7.Serve warm with Hollandaise, Bercy or egg sauce.
Tip
The dish can be served cold by refrigerating and serving it with watercress mayonnaise or any other mayonnaise of choice.
Chef
