Salmon, Blue

Ingredients

• 7 lbs. of salmon
• 1 onion, sliced
• 7 qts. of water
• 1 lemon, sliced
• % bottle of white wine
• 1 cup of wine vinegar
• 1 tbsp. of pepper-corns
• 6 cloves
• 3 bay-leaves
• % lb. of butter
• % cup of salt
• 1 piece of carrot
• 1 piece of celery root
• 1 piece of parsley root

Method

1. 1

   The salmon is dressed, washed, and dried.

2. 2

   The vinegar is heated and poured on the fish, then placed into a fish kettle in a swimming position with cold water poured on to almost cover the fish.

3. 3

   All ingredients are added; bring to boil and set aside to simmer for 1 hour.

4. 4

   Serve carefully garnished with parsley and lemon slices; potato balls are good with it.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 62. The excerpt below is the record exactly as published.

SALMON, BLUE. Quantity for 15 Persons. 7 lbs. of salmon 1 onion, sliced 7 qts. of water 1 lemon, sliced % bottle of white wine 1 piece of carrot 1 cup of wine vinegar 1 piece of celery root 1 tbsp. of pepper-corns 1 piece of parsley root 6 cloves % lb. of butter 3 bay-leaves % cup of salt

Cook this with the app: pantry check, scaling, and the assistant.