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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 whole dressed salmon, about 4 lbs. (To fit fish into cooking pan, the head may need to be removed. Leave the tail on if possible, or tail can be partially severed and folded over). Seasoned water to cover fish in cooking pan. 4 tbsp pickling spices 2 tbsp dried minced onions 2 tbsp salt 2 tbsp vinegar Instructions: Place the fish in a poacher or roasting pan large enough to hold it without crowding. Pour in enough cold water to cover fish completely. Remove fish from liquid and set aside. To the remaining water add 4 tbsp pickling spices, 2 tbsp salt, 2 tbsp dried minced onions and 2 tbsp vinegar. Simmer for 10 minutes. Return fish to the pan and bring liquid to a boil. As soon as it boils, remove from the heat, cover and let stand 25 minutes. Test to see if it is done with a thermometer - 140-145 degrees in the thickest part. Remove from liquid, drain and skin Serve hot or cold with curried mayonnaise, remoulade or hollandaise. |
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