Return to Content

Salmon Dinner from the Bathtub | Yankee Classic Article

Salmon Dinner from the Bathtub | Yankee Classic Article
0 votes, 0.00 avg. rating (0% score)

Clean the bathtub. First scrub mightily with cleanser, then rinse with the greatest possible thoroughness. After you’ve given the final rinse, go back and wipe out the whole tub with a vinegar-soaked cloth. Rinse again. Fill the tub with hot tap water and let it heat thoroughly.O.K. Everybody ready? Drain the tub. Lower in the fish on its support. Pour the heated (seasoned) water over and around the fish. Position a heated rock on a tea towel, and lower it into the water. Roll the rock off the towel, as close to the fish as it will go without touching. Position the rest in the same way.

Now inspect the water level. If it doesn’t come halfway up the fish, add hot tap water until it does. Arm yourself with a small saucepan and start ladling the hot water over the fish. Keep it up, concentrating on the thicker sections and not worrying overmuch about the head. A fish four inches thick will take about an hour.

When you think the fish is cooked, use a razor blade to cut right through the cheesecloth into the fish at the thick part near the backbone. As soon as the flesh there is opaque, the cooking is complete. A thin layer of still-translucent meat next to the bone is O.K. Held heat will continue the cooking for some time after the tub is drained.

Let the fish cool in situ, if you can. There are few things more awkward to handle than a big hot wet fish.

The fish should, however, still be slightly tepid when you transfer it to the serving platter, because a warm fish is so much easier to peel. Film the platter and the support with cold water so the fish will slide around easily. Move the fish gently off the support onto the platter, proceeding cautiously so it doesn’t break. Cut away the cheesecloth.

Remove and discard the stuffing. Carefully peel away most of the fish skin, leaving a decorative bit near the tail, and of course the head. Have a flat knife handy in case you need to help free the creamy pink meat.

Now either glaze the salmon with aspic (see your all-purpose cookbook) or cover the exposed portion with plastic wrap so it doesn’t dry out.

To chill the fish and keep it cold, put the platter on a strong support, back into the faithful bathtub. Surround it with ice. Be sure the support is tall enough to keep the platter out of the melted ice water.

At serving time surround the fish with leaves and flowers and pass a nice green sauce separately. Here are some green sauces for poached fish:

Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay

Subscribe Today and Save 72%

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111