Recipe Manuscript

Poftas De Salmaõ Em Caixa

Name: Poftas De Salmaõ Em Caixa
Prep time: PTPT15M
Cook time: PTPT14M
Yield: 3
Cuisine: European
Ingredients: 2–3 salmon steaks (3–4 cm thick, about 600g total); 3 tablespoons extra-virgin olive oil; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons fresh chives, finely chopped; 20g fresh black truffle, finely chopped (or substitute 30g cremini mushrooms); 30g wild mushrooms (such as chanterelles or button mushrooms), finely chopped; 1 clove garlic, minced; Butter for greasing; Juice of 1 lemon

"Slices Of Salmon In A Box"

1785

From the treasured pages of Cozinheiro moderno, ou nova arte de cozinha

Written by Lucas Rigaud

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

Original Recipe • 1785

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Poftas De Salmaõ Em Caixa

"Cortem duas ou tres poftas de salmaõ da grossura de dois dedos, marinem-se em azeite bom, sal, pimenta, salsa, cebolinhas, trufas, cucumélos, e hum dente de alho, tudo picado muito fino; façaõ depois humas caixas de papel untadas por dentro de manteiga; e pofta em cada huma a sua pofta de salmaõ com toda a marinada, affem-se nas grelhas em fogo lento, de huma, e outra banda; em eftando affadas, esprema-se em cima o çumo de hum limaõ, e firvaõ-se nas mefmas caixas."

English Translation

"Cut two or three slices of salmon, each about two fingers thick. Marinate them in good olive oil, salt, pepper, parsley, green onions, truffles, mushrooms, and a clove of garlic, all chopped very finely. Then make some paper boxes greased inside with butter; and put into each one its slice of salmon with all the marinade. Roast them on a grill over a low fire, turning from one side to the other. When done, squeeze the juice of a lemon over the top, and serve them in the same boxes."

Note on the Original Text

This recipe reflects the practical, no-nonsense style of Enlightenment-era cookery books: instructions are delivered concisely, often in a single narrative paragraph, assuming familiarity with kitchen skills and tools. Notably, the orthography employs archaic Portuguese spellings: 'poftas' instead of 'postas', 'salmaõ' for 'salmão', 'azeite bom' meaning good/quality olive oil, 'cucumélos' referring to wild mushrooms, and 'affem-se' as an antiquated form for 'grellhar' (to grill or roast). The use of 'caixas de papel' (paper boxes) indicates a technique akin to modern parchment cooking, encapsulating flavors beautifully.

Modern Kitchen Interpretation

Recipe's Origin

Cozinheiro moderno, ou nova arte de cozinha - Click to view recipe in book

Title

Cozinheiro moderno, ou nova arte de cozinha (1785)

You can also click the book image above to peruse the original tome

Writer

Lucas Rigaud

Era

1785

Publisher

L. da Silva Godinho

Background

A sumptuous journey through 18th-century Portuguese cuisine, 'Cozinheiro moderno, ou nova arte de cozinha' invites readers to master the refined and innovative cookery of its time. Delight in a treasury of recipes and culinary secrets that celebrate the flavors and craftsmanship of Lisbon's gastronomic past.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This delightful salmon recipe is originally from 'Cozinheiro moderno, ou nova arte de cozinha,' a Portuguese cookbook first published in Lisbon in 1785. The book itself reflects the growing sophistication of 18th-century Portuguese cuisine, aiming to blend local ingredients with fashionable European culinary trends. The recipe showcases the influence of French technique (sealing fish in parchment-like boxes) and the use of luxury ingredients such as truffles, while keeping the rustic character of Portuguese home cooking. This dish, both practical and elegant, mirrors the period's interplay between tradition and innovation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 18th century, home cooks and cooks in grand houses would use sharp knives for slicing, mortars and pestles for chopping herbs or mushrooms, and ceramic, tin, or paper boxes—hand-formed and greased—as makeshift baking dishes. Grills would be set over open fires or embers, with cooks gently tending to the salmon ‘boxes’ for even cooking. A fireplace, tongs for turning, and a citrus press (or simply strong hands) for squeezing lemon juice were standard. Serving would often happen directly from the paper container, adding to the rustic charm.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

14 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2–3 salmon steaks (1¼–1½ inches thick, about 1¼ pounds total)
3 tablespoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
¾ ounce fresh black truffle, finely chopped (or substitute 1 ounce cremini mushrooms)
1 ounce wild mushrooms (such as chanterelles or button mushrooms), finely chopped
1 clove garlic, minced
Butter for greasing
Juice of 1 lemon

Instructions

Begin by slicing 2–3 portions of fresh salmon, each about 1¼–1½ inches thick.
Prepare a marinade by mixing high-quality olive oil, a generous pinch of salt, freshly ground black pepper, finely chopped fresh parsley, chives, black truffle (or substitute with cremini mushrooms if unavailable), wild mushrooms (like chanterelles or button mushrooms), and one finely minced garlic clove.
Toss the salmon in this aromatic blend and let it marinate for 15–20 minutes.
Meanwhile, prepare single-portion baking molds by lining small baking paper boxes (or parchment-lined ramekins) with butter.
Place one salmon portion with all the marinade into each box.
Set the boxes onto a grill or in a preheated oven at low heat (about 300°F) and cook gently, turning if possible, about 10–12 minutes or until the salmon is just cooked through.
Once done, squeeze the juice of one fresh lemon over each fish portion.
Return to the oven for a couple more minutes to let the flavors meld.
Serve the salmon straight from the box for an extra touch of rustic elegance.

Estimated Calories

350 per serving

Cooking Estimates

Preparing the salmon and marinade should take about 15 minutes. Cooking the fish in the oven will take around 12–14 minutes. Each serving contains roughly 350 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.