To Poach Fresh Salmon
4 Salmon steaks
235ml (8 floz) Water
235ml (8 floz) Beer or Real Ale
60ml (4 tbsp) White Wine Vinegar
3 tbsp Parsley
1 tsp Thyme
1 tsp Rosemary Leaves
¼ tsp Salt
Combine all ingredients except fish in a saucepan, bring to a boil.
Reduce heat and simmer.
Preheat oven to 200°C: 400°F: Gas 6
Place fish in a shallow baking dish, then add enough of the liquid to immerse two thirds of the fish.
Cover the dish, bake for 15-20 minutes, or until fish becomes tender and flakes easily.
Serve.
To Seeth Fresh Salmon
Take a little water, and as much Beere and salt, and put therto Parsley, Time and Rosemarie, and let all these boyle togethere.
Then put in your Salmon, and make your broth Sharpe with some Vinigar.
from The Good Huswives Handmaid, as reprinted in To the Queen's Taste.
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