Plain Salmon is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of salmon or salmon pieces boiled in salted water that's garnished with pickled parsley and served with a range of fish sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Plain Salmon.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Plain Salmon that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 200.—SALMON, PLAIN.
Put the salmon, whether whole, in parts, or in slices, to boil in water with salt; but remember never to use vinegar when dressing salmon or trout, as that destroys both colour and flavour. As soon as the fish is done, lift it out of the water to drain for a minute : dish it up on a folded napkin; garnish round with pickled parsley, and serve with either of the following sauces. viz.,—lobster, shrimp, anchovy, Dutch, or green parsley sauce.
Bring a large pan or fish kettle of lightly-salted water to a boil, add the salmon and boil gently for between 25 and 60 minutes (depending on size), or until the fish flakes readily with a fork.
Drain the fish and pat dry then arrange on a serving plate. Garnish with pickled parsley and serve accompanied by lobster sauce, shrimp sauce, anchovy sauce or Dutch sauce or parsley sauce.
