L Js New Zealand Salmon In Jelly
Serving Size : 1
Ingredients for prepare L Js New Zealand Salmon In Jelly
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | pounds | fresh salmon |
| 6 | tablespoons | butter |
| 3 | | lemons |
recipe L Js New Zealand Salmon In Jelly
Clean salmon and remove head, tail and fins. Cut the salmon into
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1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the
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juice of 1/2 a lemon, spread 1 tablespoon of butter plus salt and pepper
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on the salmon. Wrap the salmon steak tightly in the foil (heavy duty)
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so as to make the best water tight seal as possible. Repeat for each steak. Boil the
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packages in water for 20 minutes. Remove and place in the freezer for an hour then refrigerate for 2
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hours. When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce.
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To accompany the salmon, this dish should be served with new baby potatoes which have been boiled
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with mint leaves, and fresh garden peas, plus a palatable white wine. This is a very basic
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but absolutely delicious recipe. Of course, the fun is catching the salmon and telling the story of how
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the large one snapped the rod like a pretzel and "got away"!
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