How to Cook Fish Part 37

Take up the fish carefully and keep warm. Strain the liquid, skim the fat, and thicken with b.u.t.ter and flour cooked together until brown. Add a tablespoonful of b.u.t.ter, seasoned with lemon-juice and anchovy essence, pour over the fish, and serve.

SALMON a L'ADMIRAL

Fry in b.u.t.ter two chopped onions, two parsley roots, a bunch of chopped parsley with a sprig of thyme, a broken bay-leaf, a [Page 278]

clove, and three small chopped carrots. Add one cupful of white wine, put a small cleaned salmon into a b.u.t.tered baking-dish, spread the vegetables over, cover, and cook until tender, basting with the drippings or with hot water if needed. Take out the fish, strain the liquid, add to it a cupful of cream and thicken with a tablespoonful each of b.u.t.ter and flour cooked together. Pour it around the fish and garnish with lemon and parsley.

SALMON a LA BORDEAUX

Clean a small salmon, stuff with seasoned crumbs and oysters, and put into a fish-kettle with two tablespoonfuls of b.u.t.ter, two onions sliced, a bunch of parsley, and salt, pepper, and grated nutmeg to season. Add two cupfuls each of stock, water, and white wine.

Cover the fish with b.u.t.tered paper and simmer for an hour. Drain the fish and keep warm. Prepare a sauce according to directions given in the recipe for Salmon a la Genoise, using the liquid strained from the fish.

SALMON a LA CANDACE

Put a large cut of salmon on the drainer in a fish-kettle and cover it with a small slice of raw ham. Add two cupfuls of Rhine wine, a quart of stock, and a bunch of parsley. Cover with b.u.t.tered paper, [Page 279]

simmer for an hour, drain, and remove the skin. Strain the liquid, thicken with flour cooked brown in b.u.t.ter, add a tablespoonful of b.u.t.ter, cayenne, and lemon-juice to season. Bring to the boil, pour over the fish, and serve.

SALMON a LA CHAMBORD

Put a large middle cut of salmon into a saucepan with sliced carrots and onions, a bunch of parsley, two tablespoonfuls of b.u.t.ter and two cupfuls each of white wine and white stock. Season with salt and pepper-corns, cover, and simmer slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid and thicken with flour cooked brown in b.u.t.ter. Add half a cupful of stewed and strained tomatoes, the juice of a lemon, two tablespoonfuls of b.u.t.ter, and a teaspoonful of anchovy essence. Pour over the fish and serve.

SALMON a L'ESPAGNOLE

Cut fresh salmon in small pieces suitable for serving, and fry in b.u.t.ter. Drain and keep warm. Add two tablespoonfuls of flour to the b.u.t.ter, in which the fish is cooked, and brown. Add two cupfuls of stock and cook until thick, stirring constantly. Take [Page 280]

from the fire, add a tablespoonful of b.u.t.ter, a teaspoonful of minced parsley, and the juice of a lemon. Pour over the fish and serve.

SALMON a LA GENOISE

Boil a small fresh salmon in salted and acidulated water to cover, drain, and skin. Arrange on a serving-dish and keep warm. Chop fine a small slice of ham, a slice of carrot, a small stalk of celery, an onion, a parsley root, and three or four shallots. Add a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry in b.u.t.ter, add two tablespoonfuls of flour and cook until brown.

Add two cupfuls of Claret and cook until thick, stirring constantly.

Add half a cupful of beef stock, bring to the boil, and strain through a sieve. Reheat, add a tablespoonful of b.u.t.ter, and minced parsley, lemon-juice, grated nutmeg, and anchovy essence to season.

Pour around the fish and serve.

SALMON a L'ITALIENNE

Flake cold salmon fine with a silver fork and mix with an equal quant.i.ty of cold cooked spaghetti cut fine. Reheat in a Cream Sauce, add a few capers and serve very hot.

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SALMON STEAKS a LA MARINIeRE

Marinate salmon steaks in seasoned oil, drain, and broil. Cover with small boiled onions and cooked oysters. Pour over a sauce made according to directions given in the recipe for Salmon a la Genoise, and serve.

SALMON a LA Ma.r.s.eILLES

Boil a small salmon in salted and acidulated water. Skin and put on a serving-dish. Spread over it some very thick Cream Sauce, sprinkle with crumbs, brush with beaten egg, cover with crumbs again, sprinkle with salt, pepper, and grated nutmeg, and brown in the oven. Serve with a sauce made of equal parts of white wine and stock, thickened with b.u.t.ter and flour cooked together.

SALMON a LA MARYLAND

Prepare and clean a small salmon and simmer in salted water until done. Prepare a Drawn-b.u.t.ter Sauce and add to it half a cupful of b.u.t.ter. When the b.u.t.ter is melted, take from the fire and add quickly two eggs beaten with the juice of half a lemon. Pour the sauce over the fish and serve.

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SALMON a LA NAPLES

Fry salmon steaks in b.u.t.ter, seasoning with salt, pepper, and grated nutmeg. When half cooked, add half a cupful of white wine to the b.u.t.ter, cover, and simmer slowly until done. Cover the salmon with cooked oysters, pour the liquid remaining in the pan over the fish, and serve.

SALMON a LA PROVENCE

Season four salmon steaks and cook with a tablespoonful of b.u.t.ter and the juice of a lemon. Add a dozen oysters, half a dozen small shrimps, and one cupful of white stock thickened with flour and b.u.t.ter cooked together. Simmer until the oysters are cooked, take from the fire, add the yolk of an egg beaten smooth with a tablespoonful of Sherry, and serve with triangles of fried bread.

SALMON a LA PROVENcALE

Put a large cut of salmon into a saucepan and cover with salted and acidulated water. Add a sliced onion, a carrot, a bunch of parsley, and salt, pepper, sweet herbs, and a pinch of allspice to season. Cover the fish with b.u.t.tered paper and cook slowly for [Page 283]

an hour. Chop together a small onion, a clove of garlic, and a few sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour, and cook until the flour is brown. Add two cupfuls of brown stock and one cupful of stewed and strained tomato. Cook until thick, stirring constantly, seasoning with red and white pepper and lemon-juice. Remove the skin from the fish, pour the hot sauce over it, and serve.

FILLETS OF SALMON a LA VeNITIENNE

Put salmon steaks into a b.u.t.tered baking-pan with fine match-like strips of larding pork laid on each side. Season with salt, pepper, and lemon-juice, add one cupful of white wine and cover with a sheet of b.u.t.tered paper, having a small hole in the centre. Bake for forty minutes, basting often. Cook together one tablespoonful each of b.u.t.ter and flour, add one cupful of stock, and cook until thick, stirring constantly. Add a tablespoonful each of b.u.t.ter and lemon-juice and a teaspoonful of minced parsley. Pour around the fish and serve.

SALMON a LA WALDORF

Marinate salmon steaks for an hour in [Page 284]

lemon-juice. Cover with stock, add pepper, salt and minced parsley to season, and simmer slowly until done. Drain, thicken the sauce, add a tablespoonful of b.u.t.ter, and serve separately.

SALMON MOUSSE

Rub half a pound of raw salmon to a smooth paste with water, adding gradually a dozen chopped raw oysters, half a cupful of Tomato Sauce and the yolks of three eggs. When smooth, fold in the stiffly beaten whites, season with salt and pepper, and press through a puree sieve into small b.u.t.tered moulds. Put into a baking-pan, surround with hot water, and bake for fifteen or twenty minutes in a moderate oven. Unmould and serve with any preferred sauce.

SALMON MOUSSE a LA MARTINOT

Pound to a pulp with a little water, half a pound of raw salmon, and add the well-beaten whites of two eggs. Cook together one tablespoonful each of b.u.t.ter and flour, add a cupful of milk, and cook until thick, stirring constantly. Season with salt, red and white pepper, grated onion, and mushroom essence. Take from the fire, and add the yolks of three eggs beaten smooth with two [Page 285]

tablespoonfuls of cream. Cool the sauce, and when cold mix it with the fish. Fold in carefully one cupful of whipped cream and fill a b.u.t.tered mould with the fish. Put the mould in a pan of hot water and bake in a moderate oven for half an hour.

For the sauce, cook together for ten minutes a tablespoonful each of b.u.t.ter and flour, a teaspoonful each of chopped onion, salt, and sugar, and half a can of tomatoes. Rub through a sieve, and add the yolks of four eggs beaten smooth with a tablespoonful of cream and a grating of nutmeg. Take from the fire and add two tablespoonfuls of b.u.t.ter in small bits. Return to the fire, and add a little lemon-juice or tarragon vinegar. Strain, and add a little whipped cream.

SALMON STEAKS WITH CLARET SAUCE

Put four steaks into a b.u.t.tered saucepan with salt, pepper, and grated nutmeg to season, add a bunch of parsley, a teaspoonful of mixed sweet herbs, a chopped onion, and two cupfuls of Claret.

Cover with a b.u.t.tered paper, simmer until done, and drain. Strain the sauce, thicken with flour cooked brown in b.u.t.ter, skim, add two tablespoonfuls of b.u.t.ter and the juice of a lemon; pour over the fish and serve.

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SALMON MAYONNAISE WITH CUc.u.mBERS

Steam salmon steaks until tender, remove the skin, and cool. Cover with thinly sliced cuc.u.mbers, mask with Mayonnaise, and serve with a border of lettuce leaves and sliced hard-boiled eggs.

CREAMED SALMON ON TOAST

Reheat a cupful of cold flaked salmon, either fresh or canned, in Cream Sauce. Take from the fire, add one egg beaten smooth with half a cupful of cream, pour over b.u.t.tered toast, and serve.

CURRIED SALMON