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Old-Fashioned Collared Salmon Poached in Vinegar and Bay Leaves

Big Daddy is about to teach you something your grandma probably knew and somehow forgot to pass down. Collared salmon is rolled, seasoned deep with mace, pepper, and salt, then simmered low and slow in a vinegar-water bath with bay leaves until it's tender, fragrant, and absolutely spectacular. Serve it with melted butter or anchovy sauce. And here's the bonus — you can preserve it by boiling up the cooking liquor and pouring it back over when cold. Old school, Big Daddy approved.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 3 lbs salmon a single piece
  • High seasoning of salt
  • Pounded mace to taste
  • Black pepper to taste
  • Water and vinegar 1 part vinegar to 3 parts water, enough to cover
  • 3 bay leaves
  • Additional whole black peppercorns
For Serving:
  • Melted butter or anchovy sauce

Method
 

  1. Instructions
  2. Split the fish. Scale, bone, and wash it thoroughly. Pat dry.
  3. Rub the seasoning of salt, pounded mace, and pepper generously into the fish — inside and out.
  4. Roll the fish up tightly and bind firmly with kitchen twine to hold the shape.
  5. Place the rolled fish in a kettle. Cover with the vinegar and water mixture (1 part vinegar to 3 parts water).
  6. Add the bay leaves, a good seasoning of salt, and whole peppercorns to the liquid.
  7. Bring to a gentle simmer. Do not remove the lid during cooking. Simmer approximately 45 minutes or slightly more.
  8. Serve with melted butter or anchovy sauce.
To Preserve: After cooking, boil up the cooking liquor, add a little extra vinegar, and pour over the fish while cold.