Elizabethan Era recipes - Poached Salmon
Click here to view a printable version - requires PDF viewerThree quarters of a cup of water
Three quarters of a cup of beer
2 tablespoons of minced fresh Parsley
Quarter of a teaspoon of dried Rosemary leaves
Eighth of a teaspoon dried Thyme
Quarter of a teaspoon of Salt
Vinegar to taste
4 fish steaks (Slamon, Halibut, Striped bass etc)
Garnish: Sprigs of Parsley
1) In a saucepan large enough to hold fish steaks, combine all ingredients except fish. bring to a boil, reduce the heat and simmer for 5 minutes
2) Check seasoning
3) Place fish steaks in saucepan. Cover and poach teh fish for 10 minutes or until it flakes.
4) Remove fish and serve with a granish of Parsley.
Serves 4