cybercat wrote:
> So the hubster and I went to Costco and lo and behold they were selling
> whole salmon for a real good price...
>
> I've read that it's actually possible to "cook" a salmon in the top rack of
> a dishwasher. Is this really true? And if so, how to proceed? Or is this
> simply another "old fish story"?
>
> TIA
>
>

Even if, in the dishwasher, you would want to prep the fish for cooking,
wouldn't you?

If your going to go to the trouble of butchering the whole fish why not
just use a roasting pan and cover to steam or roast? Or even braise for
that matter, there are fish stews that start with a braise of red wine,
and then continue to 'boil down' (in French, Marseilles dialect till
all the other ingredients are done and simmering in a rich fish sauce.

Escoffier argues that only cuts of fish, fillets (not to thin!) be
placed in boiling water (and then immediately turned down to simmer) and
that whole fish should be cooked, from the start, gently, start them in
cold water or court bouillon and bring slowly to a simmer.

The dish washer will immediately immerse your whole fish in very hot
water. Which can result in sudden shrinkage, breakage and distortion of
the fish. As well as having an effect on the way its internal liquids
are expelled from it by an immediate immersion in boiling water, and go
down the drain in your dish washer.

Start the whole fish in cold water or bouillon or other cooking liquid
and gently bring to a boil, immediately turn down to a simmer and gently
cook till done.

Saumon - Salmon

For 10 persons allow 2 & 1/4 lb. [roughly a 20 pound salmon]

"Whole salmon and Darnes of salmon are usually cooked in a Vinegar Court
- bouillon started from cold, covered with a piece of clean cloth,
brought gently to the boil, then finished cooking without boiling, on
the side of the stove.

This general method for cooking whole fish and large cuts of salmon has
a few exceptions which are given in the Methods of Cooking Fish at the
beginning of this chapter.

It is usual to serve salmon cooked in Court - bouillon with two sauces;
those which are most suitable are Sauces Anchois, Capres, Cretvetter,
Genevoise, Hollandaise, Homard, aux Huitres, Mousseline, Nantua,
Noisette, Ravigote and Venitienne' these Sauces are also suitable for
serving with crimped salmon.

In England salmon is always served accompanied with plain or salted
sliced cucumber. When served cold, cucumber is used as an item of
decoration.

Note: Correctly speaking, a Darne is a section cut from the middle of
the fish on the bone, which may vary in size according to the number of
people it is to be served to."
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
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