[Sca-cooks] Mistakes to Avoid when cooking salmon/OT

[Carper, Rachel]

Can I get the recipe for the vinegar mustrad souce? I'm need ways to
show off my vinegar in competitions that's not sekanjabin. 


Elewyiss

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Volker Bach
Sent: Thursday, April 08, 2004 5:11 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Mistakes to Avoid when cooking salmon


A question for those with more experience handling these lovely fish
than 
me:

I have to admit my recipe for salmon up to now was 'open package, eat'. 
However, now I got my hands on two whole frozen Pacific salmon to feed
to 
our Shire and two guests of honor at the Easter Fire. The recipe I want
to 
try is from Marx Rumpoldt - basically, boil the salmon, then flake the
fish 
off the bone, reheat with a bit of pease broth and serve with vinegar 
mustard sauce. It sounds easy enough, but I'd like to hear if there are
any 
things I had better avoid when preparing the fish. 

I'm thinking: heat stock to simmering point, carefully lower fish into 
liquid, leave in for a few minutes (10 should do it, shouldn't it?),
then 
carefully remove. 

What have I overlooked?

Thanks

Giano
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