Crimped Salmon is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of salmon that's cut into strips, firmed in salt water and boiled in salted water until done. The full recipe is presented here and I hope you enjoy this classic British version of: Crimped Salmon.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
304. Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh, and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for 1 hour; have ready some boiling water, salted, as in recipe No. 301, and well skimmed; put in the fish, and simmer gently for 1/4 hour, or rather more; should it be very thick, garnish the same as boiled salmon, and serve with the same sauces.
Time.—1/4 hour, more or less, according to size.
Note.—Never use vinegar with salmon, as it spoils the taste and colour of the fish.
Modern Redaction
Ingredients:
1kg salmon, scaled, washed and cut into 6cm thick slices
35g salt per 1l of water
chopped parsley, to garnish
lemon slices, to garnish
melted butter, shrimp sauce or lobster sauce, to accompany
cucumbers in vinegar, to accompany
Method:
Salt a bowl of cold water, add the fish and soak for 1 hour to firm the flesh. In the meantime, add 2l water to a pan along with 70g salt. Bring to a boil, skim the surface, then add the salted salmon slices and simmer for about 15 to 20 minutes, or until the fish is cooked through.
Remove the fish from the water, arrange the overlapping slices on a plate then garnish with chopped parsley and lemon slices. Accompany with melted butter, shrimp sauce or lobster sauce and cucumbers in vinegar.
