To Poach Salmon

Name: To Poach Salmon
Cuisine: Northern Europe
Ingredients: Put on the glass lid and bake it in a fairly hot oven until done. It is easy to know when it is ready because the flesh leaves the bone quite clean.; Measure ½ pint water, add to it ½ a teaspoonful of salt, and 1 teaspoonful of tarragon vinegar.; Measure ½ pint water, add to it ½ a teaspoonful of salt, and 1 teaspoonful of tarragon vinegar.; Measure ½ pint water, add to it ½ a teaspoonful of salt, and 1 teaspoonful of tarragon vinegar.; Pour this over the salmon.; Place a thick slice of salmon weighing a pound in a fireproof glass baking dish that will just hold it comfortably.

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Place a thick slice of salmon weighing a pound in a fireproof glass baking dish that will just hold it comfortably.
Measure ½ pint water, add to