(Boiled salmon - Authentic Italian recipes)

1 1,800 kg (4 lb) fresh salmon
Court bouillon or fumet

Time:
preparation: 10 minutes
cooking: it depends on the fish dimensions
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Let the salmon whole. You have only to remove the stomach contents. Do not scale it.
Put the salmon into the fish kettle, cover it with the court bouillon or fumet and bring to the boil. Low the flame and keep on cooking until tender. It is difficult to say how much time is necessary: it depends on many things. You need at least 30 minutes.
When the fish is cooked, remove its skin (try to let it whole), put it on a serving plate and brush with some jelly. You can accompany it with the typical sauces for fish (such as mayonnaise) or with melted salted butter dressed with salt and pepper.

Note

- If you have only a fillet for one or two people and have no time for preparing a court bouillon or fumet, don't worry. You can steam it and dress with dried chives, olive oil and salt (you may add lemon juice, if you like). It's a light recipe with low fat that preserves all the taste of the fish.
- If you want to know more on court bouillon or fumet, consult our cookery school.