Wednesday, 1 September 2010
Cooking salmon and the Bouncy Castle
Later: good news, had not thrown Katie Stewart Times cookbook away after all. Just found it in four or five pieces in one of my bookshelves where I keep old cookbooks (funny that - trouble is, my organizational systems are hit and miss) Her method for cold salmon is 'Fill any pan with sufficient cold water to cover fish, remove it before bringing water to boil, add salmon, bring back to boil and boil hard for exactly two minutes, cover with tight-fitting lid and leave for 12 hours or until quite cold. This works for any size of salmon or salmon cut.'