Catholic Recipe: Poached Salmon
Another dish for Independence Day is poached salmon with egg and caper sauce, served with green peas and mashed potatoes. Not only is this the traditional time for serving the first salmon of the season, but we learn that this menu of soft foods was prepared for the Father of our country because of the discomfort caused him by his ill-fitting set of false teeth!
DIRECTIONS
Bring the wine and water to a boil. (It is classic to use half wine and half water but this may prove too expensive for most pockets.) Add the vinegar, the vegetables, and spices and simmer gently for about half an hour before adding the fish. Unless you have a fish boiler it is advisable to wrap your salmon in a piece of cheesecloth to facilitate handling. Simmer, never boil, the fish, allowing twelve minutes to the pound. Remove skin and serve on a warm platter.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
