Boiled Salmon
- Salmon
- 1 pint cream
- 2 Tbsps butter
- Salt
- Pepper
- Parsley, minced
- Thyme
- Hard boiled eggs, sliced
- Lemon, sliced
- Curled parsley
After the fish has been cleaned and washed, dry it and sew it up in a cloth. Lay it in a kettle and cover with lukewarm water (above 90 degrees). Simmer until done and tender.
Put the cream, butter, salt, pepper, minced parsley and thyme in a saucepan. Let it boil up once but not too quickly.
Take the fish from the kettle. Unwrap it and lay it for a moment on a folded napkin to dry. Put the fish on a hot dish without breaking it. Pour over the cream.
Lay some slices of hard boiled eggs over the fish alternately with some sliced lemon. Border the edges of the dish with curled parsley.
Put the cream, butter, salt, pepper, minced parsley and thyme in a saucepan. Let it boil up once but not too quickly.
Take the fish from the kettle. Unwrap it and lay it for a moment on a folded napkin to dry. Put the fish on a hot dish without breaking it. Pour over the cream.
Lay some slices of hard boiled eggs over the fish alternately with some sliced lemon. Border the edges of the dish with curled parsley.
Submitted by Nov 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min