SC - Salmon recipe with beer

[Huette von]

Yes, Gunthar, I did find some problems in redacting
this.  I probably should have explained this earlier.

The oil was added to keep the salmon from sticking
to the pan.  I picked olive oil because Markham used
it in other recipes.

Pepper is not in the original recipe.  It is just a
personal choice that I made.  You can make this recipe
without it.  I personally like it better with pepper,
but that was my choice.  I should have left it out
of the recipe I posted.

As for my addendum about making this recipe for
banquets in jelly-roll pans.  To make this in a skillet
for 300 banqueters would be timeconsuming and it would be difficult to
keep the salmon uniformly hot before serving it.  Poaching in an oven
instead of over an open flame is much more practical and timesaving. 
The flavor and texture of the salmon is no different either way. I
managed to get 100 pounds of salmon in two
professional sized ovens all at once and served all at
once, while still hot.

Huette


- ---"Michael F. Gunter" <michael.gunter at fnc.fujitsu.com> wrote:
>
> 
> > From Gervase Markham's The English Huswife:
> > 
> > To seeth fresh Salmon.
> > 
> > Take a little water, and as much Beere and Salt,
> > and put thereto Parsley, Time, and Rosemarie, and 
> > let all thes boyle together; then put in your
> > Salmon, and make your broth sharpe with some
> > Vinigar.
> > 
> > My redaction:
> 
> <snipped>
> 
> It's a lovely period recipe but I do wonder about your
> redaction. Basically the period recipe is calling for
> making a rich broth of beer, herbs, salt and vinegar
> then poaching the fish. 
> 
> There's no oil or pepper mentioned and I do wonder about
> the use of even a high sided jelly roll pan to poach
> fish in.
> 
> Please believe that I'm not flaming or attacking you
> but this is one of the simpler period recipes and do
> wonder how you came about with this redaction. Did you
> try it following Markham's recipe and find it lacking?
> 
> 
> Yours,
> 
> Gunthar
> 
>
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