“For fresh salmon…”
The Good huswifes jewell
Take your salmon and boil him in fair water, rosemary, and thyme; and in the seething put a quart of strong ale to it. And so let it boil till it be enough. Then take it from the fire, and let it cool. Then take your salmon out of the pan and put it into an earthen pan or wooden bowl, and there put so much broth as will cover him. Put into the same broth a good deal of vinegar, so that it be tart with it.
Ale-Poached Salmon with Herbs
Description
This recipe for fresh Atlantic Salmon is easy to prepare, not too unfamiliar to the modern palate, but interesting enough to be a conversation piece at your next medieval - or non-medieval - gathering. The ingredients are common to us, and neither they nor the method pose much confusion in what was meant. If you are a brewer or know one, I absolutely recommend using an authentic 17th century English Ale, which would have Gruit rather than Hops, and somewhat smokey Malt from the drying process. However, for ease, a purchased Ale will be just as good. Avoid IPAs, and use a Gruit Ale if you can find one. Hefeweizen is a fine substitution, as is Scottish Ale. I used Boddinton's Pub Ale because it's what I like. The recipe does not specify what kind of vinegar, however Malt Vinegar would have been extremely common in the historical context, and of course matches the Ale profile well. White Wine or Red Wine Vinegar would suffice, but I think that Cider Vinegar would change the outcome dramatically and not for the better.
Ingredients
Instructions
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Put the Salmon in a shallow pan with the Rosemary, Thyme, and Ale, adding water to cover as needed
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Cover the pan and bring the broth up to 180°F
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Poach the Salmon until it reaches a minimum of 145°F, but cook it as well-done as you preferThe salmon should be delicious even cooked well-done if the pot is kept at the correct poaching temperature and it is not cooked too over-long
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Move the Salmon to a serving dish that will hold liquid, reserving the poaching broth, and discarding the stems of herbs
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Pour the Malt Vinegar over the Salmon
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Pour the reserved broth over the Salmon to cover it and sprinkle with Salt to taste
