Lj's New Zealand Salmon in Jelly
Yield
2 servingsPrep
2 hrsCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
salmon
fresh |
|
| 6 | tablespoons |
butter
|
|
| 3 | each |
lemons
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
salmon
fresh |
|
| 9E+1 | ml |
butter
|
|
| 3 | each |
lemons
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Clean salmon and remove head, tail and fins.
Cut the salmon into 1 lb steaks (not fillets).
Place 1 salmon steak onto a sheet of foil, squeeze the juice of ½ a lemon, spread 1 tablespoon of butter plus salt and pepper on the salmon.
Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible.
Repeat for each steak.
Boil the packages in water for 20 minutes.
Remove and place in the freezer for an hour then refrigerate for 2 hours.
When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce.
To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine.
