Broiled Salmon-tail
From The table, 1889
Serves 4
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 134. The excerpt below is the record exactly as published.
Broiled Salmon-tail.— Take three pounds of the tail part of a salmon. Steep it for five or six hours in a marinade composed of three tablespoonfuls of olive oil in a dish with a quarter of a bunch of parsley-roots, two bay-leaves, and a sprig of thyme. Take out the salmon and broil for ten minutes on one side and five minutes on the other (skin side). Dress on a hot dish, and serve with two ounces of FISH. '95 melted butter (No. 155), flavored with alight teaspoonful of finely chopped chervil, half a teaspoonful of chives, and the juice of half a medium-sized, sound lemon. 309. Boiled Halibut. — Put a piece of halibut weighing two pounds in a saucepan, and cover it with fresh water ; add one sliced onion, half a sliced carrot, and a bouquet (No. 254). Season with a handful of salt and two tablespoonfuls of vinegar. Put on the lid and let cook gently, but no more than five minutes after boiling-point ; then lift up the fish alone, drain well ; dress it on a hot dish, and serve with any desired sauce. 310. Halibut Steaks, maitre d'hotel.— Wipe well a two-pound piece of fresh halibut, lay it on a dish, and season it with a pinch of salt, a pinch of pepper, and two tablespoonfuls of sweet oil. Roll it well and lay it on a double broiler ; then place it on a brisk fire, and broil for eight minutes on each side. Dress the fish on a hot dish, pour a gill of maitre d'hotel sauce (No. 145) over, decorate with parsley-greens, and serve. 311. Trout, shrimp sauce.— Clean, wash, and dry six fine trout, weighing about a quarter of a pound each. Place them on a grate in the fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig of 'thyme, and two bay-leaves. Moisten with half a glassful of white wine and half a pint of water. Put it on the stove, and let it simmer gently for five minutes after boiling-point; then drain, and serve on a dish garnished with parsley. Send it to the table with half a pint of shrimp sauce (No. 178) in a separate bowl, also four plain, boiled potatoes, cut in quarters, a 1'Anglaise (No. 988). Keep the fish-stock for further use. 312. Trout a, la Cambaceres. — Cook six trout as for the above (No. 311); when cooked, then place on a hot dish. Put in a saucepan two minced truffles, six mushrooms, also minced, and half a pint of Espagnole sauce No. 151), also twelve olives and three tablespoonfuls of tomato sauce No. 205). Let cook for ten minutes, then skim off the fat very carefully, and pour the sauce over the trout before serving. 313. Trout a la Chambord. — Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (No. 227), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add half a glassful of white wine, a bouquet (No. 254), half a pinch of salt, and half a pinch of pepper. Cook for fifteen minutes in the oven, being very careful to baste it frequently. Take the juice from under the fish, and put it in a saucepan with half a pint of good Espagnole sauce (No. 151). Reduce, and skim off the fat. Add one truffle and four mushrooms, all well-sliced, also twelve blanched oysters. Dress the trout on a hot dish, pour the sauce over, and decorate the fish with six fish quenelles (No. 227). 314. Broiled Trout, maitre d'hotel. — Procure six fine trout, of a quarter of a pound each ; clean and wash well, drain them in a napkin, and make three incisions on each side. Place them on a dish with one teaspoonful of oil, a pinch of salt, and half a pinch of pepper ; roll gently and put them on the broiler. Cook for four minutes on each side, then 196 THE TABLE. lay them on a dish, pour a gill of maitre d'hotel sauce (No. 177) over, and serve with six slices of lemon, or with any other sauce desired. 315. Trout, with fine herbs. — Clean, wash, and dry six fine trout, of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 143), moistening with half a pint of Allemande sauce (No. 210). Reduce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon, and serve. 316. Trout en Papillotes. — Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 227). Oil as many pieces of paper as there are fish ; put a barde of salt pork on either end of each piece of paper, lay a trout on top, add a little salt and pepper, then fold the paper and tie it securely with string. Cook in a baking-dish in a rather slow oven for about twenty minutes, and serve them in their envelopes, after removing the strings, with any sauces desired. 317. Sole a 1'Hollandaise. — Skin and bone well three medium-sized soles ; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vinegar. Cook for about six minutes. Then take them off, drain well, and arrange them on a dish. Pour one ounce of melted butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.