Broiled Salmon (Saumon grille) a la Tartare

Ingredients

• Cut slices of salmon about one and a half inches thick
• rub some good salad oil over
• Put some butter on top
• a squeeze of a lemon
• sprinkle with fine-chopped parsley
• serve with a tartare sauce
• serve with cucumber salad or cold slaw

Method

1. 1

   Rub salad oil over salmon slices and put on a well-buttered broiler.

2. 2

   Broil in a hot oven for ten to twelve minutes.

3. 3

   Carefully remove by turning the broiler over with a plate.

4. 4

   Put butter on top, leave in the oven for five or six minutes.

5. 5

   Pour melted butter over the fish, add lemon juice, and sprinkle with parsley.

6. 6

   Garnish with tomatoes and lemon.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 81. The excerpt below is the record exactly as published.

Broiled Salmon ( Saumon grille) a la Tartare Cut slices of salmon about one and a half inches thick; rub some good salad oil over and put it on a broiler that has been well but¬ tered. Put over a good hot oven and broil from ten to twelve minutes. When done, remove it carefully by putting a plate on top of the broiler and turning it over. Put some butter on top of the slices of fish and leave them in the oven for five or six minutes. When ready, pour some melted butter over the fish, a squeeze of a lemon, and sprinkle with fine-chopped parsley; garnish with toma¬ toes and lemon all around and serve with a tartare sauce

Cook this with the app: pantry check, scaling, and the assistant.