Collared Salmon is a traditional British dish, based on Mrs Beeton's recipe of 1861, for a classic method of using-up leftover salmon by cooking in meat stock flavoured with onion, curry powder, Harvey's sauce and anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Salmon.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
303. INGREDIENTS.—A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode.—Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
Time.—3/4 hour, or rather more.
Modern Redaction
Ingredients:
600g remains of a boiled salmon
450ml medium stock
1 onion, finely chopped
1 tbsp curry powder
1 tsp Harvey's sauce
1 tsp anchovy sauce
30g butter
juice of 1/2 lemon
salt and cayenne pepper, to taste
melted butter or anchovy sauce to accompany.
Method:
Split the fish down the backbone and remove the backbone then wash and wipe dry. Season liberally both inside and out with salt, mace and black pepper then roll the fish up and bind firmly with string.
Place in a fish kettle then cover with the water and vinegar mix. Add the bayleaves then season liberally with salt and black pepper. Bring to a simmer, cover and cook for about 40 minutes, or until done. Serve with melted butter, or anchovy sauce.
If you wish to preserve the fish, set aside in a bowl until cold. In the meantime, boil the liquid in which the fish was cooked, add more vinegar (about 100ml) and set aside to cool. Pour the cold liquid over the fish then place in the refrigerator and chill.
