[Sca-cooks] Mistakes to Avoid when cooking salmon

[Elaine Koogler]

Sounds good to me. I think that the biggest "caveat" is to not overcook it.

Kiri

Volker Bach wrote:

>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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