How to Cook Fish Part 35

BROILED SALMON STEAKS--II

Sprinkle with pepper and salt, dredge with flour, and broil, basting with melted b.u.t.ter as required. Spread with melted b.u.t.ter, or with Maitre d'Hotel Sauce.

BROILED SALMON STEAKS--III

Marinate the steaks for an hour in oil and lemon-juice, seasoning with salt and pepper. Broil carefully and serve with any preferred sauce.

BROILED SALMON a LA RAVIGOTE

Marinate salmon steaks in seasoned oil and lemon-juice, and broil quickly. Serve with Ravigote Sauce.

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SALMON CUTLETS IN PAPILLOTES

b.u.t.ter large sheets of white paper, sprinkle with crumbs, and fold tightly over small cutlets of salmon. Broil carefully over a slow fire and serve in the papers.

SALMON CUTLETS WITH CAPER SAUCE

Marinate for two hours slices of salmon in oil with minced parsley and onion. Dip large pieces of paper in oil and wrap carefully around each slice, fastening firmly. Broil carefully and serve with a Cream Sauce to which capers have been added.

SALMON STEAKS WITH PARSLEY SAUCE

Season salmon steaks, dip in melted b.u.t.ter, then in corn-meal, and broil. Cook together two tablespoonfuls each of b.u.t.ter and flour, add two cupfuls of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and pepper, add the juice of half a lemon and a tablespoonful of minced parsley, and pour over the fish.

BOILED SALMON--I

Wash and wipe a small salmon, wrap in a cloth, tie securely and put into the fish-kettle. Cover with cold water, add a handful of [Page 266]

salt, and boil slowly until done. Cook together one tablespoonful each of b.u.t.ter and of flour, add two cupfuls of boiling cream and a tablespoonful of the water in which the fish is cooked. Cook until thick, stirring constantly, season with salt and minced parsley, pour over the fish, and serve.

BOILED SALMON--II

Chop together a carrot, an onion and a stalk of celery. Fry in b.u.t.ter, add half a cupful of vinegar, four cloves, four pepper-corns, a bay-leaf, a sprig of parsley, and six cupfuls of boiling water.

Boil for an hour, strain, cool, and boil the salmon in it. Serve with any preferred sauce.

BOILED SALMON WITH EGG SAUCE

Tie a large chunk of salmon in mosquito netting and simmer until done in salted and acidulated water. Drain, skin, and, if possible, remove the bone. Serve with Drawn-b.u.t.ter Sauce to which chopped hard-boiled eggs have been added.

BOILED SALMON WITH GREEN SAUCE

Boil a small salmon in salted and acidulated water. Take up carefully and reduce the liquid by rapid boiling to two cupfuls. Cook together [Page 267]

two tablespoonfuls each of b.u.t.ter and flour, add the reduced liquid, and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of chopped capers, one tablespoonful of chopped parsley, the juice of a lemon, and one tablespoonful of b.u.t.ter. Pour over the fish and serve.

BOILED SALMON STEAKS--I

Wrap each steak separately in mosquito netting. Put into boiling water to which has been added a slice of onion, a bay-leaf, a blade of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful of salt. Simmer for twenty minutes, remove carefully, drain, and serve with any preferred sauce.

BOILED SALMON STEAKS--II

Boil the steaks slowly in salted and acidulated water to cover or in court-bouillon seasoned with wine. Serve with Hollandaise Sauce.

BOILED SALMON STEAKS--III

Cook the steaks in water to cover and add a celery root, a small bunch of parsley, salt and pepper to season, and a tablespoonful of vinegar. Strain the liquid, thicken with a tablespoonful each [Page 268]

of b.u.t.ter and flour cooked together, pour over the fish, and serve.

BOILED SALMON a LA PIQUANT

Boil slices of salmon in court-bouillon seasoned with wine. Drain, garnish with parsley, and serve with Piquant Sauce.

BOILED SALMON a LA WALDORF

Boil a large piece of salmon in salted and acidulated water, seasoned with herbs and spice. Drain and keep warm. Add two cupfuls of the liquid in which the fish was cooked, one winegla.s.sful of white wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, then add in small bits a tablespoonful of b.u.t.ter. Serve the sauce separately.

SALMON WITH OYSTER SAUCE

Boil two pounds of fresh salmon in salted and acidulated water to cover, with a chopped onion, two cloves, eight pepper-corns, and a small bunch of parsley. Drain, and serve with Oyster Sauce.

SALMON CUTLETS WITH OYSTER SAUCE

Boil large slices of salmon in salted water [Page 269]

until done. Fry a small onion, chopped, in oil, add four dozen oysters, cut small, two tablespoonfuls of flour, the liquor drained from the oysters, two teaspoonfuls of sugar, and pepper, salt, and anchovy essence to season. When thick, take from the fire, add the beaten yolks of four eggs, and reheat but do not boil.

Pour the sauce into a platter, and cool. Lay the slices of salmon on the sauce, brush with egg, sprinkle with crumbs and brown in the oven.

SALMON a LA SUPReME

Boil a salmon in court-bouillon with wine, drain, cool, skin, and serve with Tartar Sauce.

MAYONNAISE OF SALMON

Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve with Mayonnaise.

SALMON PUDDING

Flake the fish, add half the quant.i.ty of bread crumbs, a tablespoonful of melted b.u.t.ter, a teaspoonful of onion juice, and pepper and salt to season. Beat two eggs light with two tablespoonfuls of cream, mix with the fish, put into a b.u.t.tered mould and boil for an hour and a half. Serve with a Cream Sauce seasoned with [Page 270]

lemon-juice and anchovy paste.

BAKED SALMON--I

Put four salmon steaks into a b.u.t.tered saucepan with two cupfuls each of white wine and white stock. Season with salt, pepper, grated nutmeg, minced parsley, and a pinch of allspice. Add a heaping teaspoonful of b.u.t.ter and flour cooked together. Take from the fire, add the yolks of four eggs well beaten and a little minced parsley. Arrange a mound of seasoned mashed potatoes in a deep platter. Take the skin from the steaks and arrange them around it. Pour the sauce over, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven.

BAKED SALMON--II

Wash and wipe a small fish. Rub with pepper and salt and sprinkle with paprika and powdered mace. Bake carefully, basting with melted b.u.t.ter and its own dripping. Take up the fish carefully and add to the gravy enough stock or water to make the required quant.i.ty of sauce. Thicken with b.u.t.ter and flour cooked together, season with tomato catsup and lemon-juice. Pour around the fish and serve.

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BAKED SALMON--III