Fresh Salmon, Salmone Fresco: This recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Though the book mentions quite a few fish, most only get one recipe Salmon instead gets two, one of which offers many possibilities.
Prep Time: 20 minutes
Ingredients:
- Salmon
- Olive oil
- Salt and pepper
Preparation:
Slice your salmon and marinate it in quite a bit of olive oil, seasoning it with salt and pepper as well. Then lay it out over hot coals on the grill and cook it, basting it with the marinade.
You can also cook it in a court-bullion, which you can make by setting a fish-pot on the stove with a mixture of white wine and vegetable broth, seasoned with sliced onion, parsley, a carrot, a rib of celery, a chunk of unsalted butter, and salt and pepper to taste. Simmer the court-bullion for about a half hour, and then cook your fish in it. This court-bullion, the authors note, will work for any sort of fish.
The final thing they suggest is roasting; they say not to scale it, but to put parsley in the cavity, set it in a roasting pan, and roast it until done in a hot oven. Remove the skin before you set it on the serving platter, and serve it. They suggest a white sauce, but I think a mayonnaise might be nicer.
The authors never mention cooking times: figure about ten minutes of cooking per inch of thickness of fish (2.5 cm), measuring at the thickest point of the fish. If you are cooking salmon steaks, measure their thickness and use that to estimate cooking time.
You can also cook it in a court-bullion, which you can make by setting a fish-pot on the stove with a mixture of white wine and vegetable broth, seasoned with sliced onion, parsley, a carrot, a rib of celery, a chunk of unsalted butter, and salt and pepper to taste. Simmer the court-bullion for about a half hour, and then cook your fish in it. This court-bullion, the authors note, will work for any sort of fish.
The final thing they suggest is roasting; they say not to scale it, but to put parsley in the cavity, set it in a roasting pan, and roast it until done in a hot oven. Remove the skin before you set it on the serving platter, and serve it. They suggest a white sauce, but I think a mayonnaise might be nicer.
The authors never mention cooking times: figure about ten minutes of cooking per inch of thickness of fish (2.5 cm), measuring at the thickest point of the fish. If you are cooking salmon steaks, measure their thickness and use that to estimate cooking time.
