Grilled Salmon with Tartare Sauce

Ingredients

• a slice of salmon weighing one pound
• two eggs
• a tablespoonful of French vinegar
• a teaspoonful of made mustard
• a teaspoonful of tarragon vinegar
• a gill of oil
• enough to fill a tablespoon

Method

1. 1

   Wipe the salmon, dip it in salad oil, and season with salt and pepper.

2. 2

   Grill for 15 minutes, turning occasionally.

3. 3

   For the tartare sauce, stir the egg yolks, add salt, pepper, and vinegar, then slowly add oil while whisking.

4. 4

   Mix in mustard, tarragon vinegar, and chopped gherkins or capers.

5. 5

   Serve the sauce with the grilled salmon.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 90. The excerpt below is the record exactly as published.

GRILLED SALMON, AND TARTARE SAUCE. Salmon varies in price considerably. It is in season from May to August. Average cost of " Tartare Sauce" INGREDIENTS. d. 2 eggs 2 Salt and pepper I A tablespoonful of French vinegar J 1 Gherkins or capers i i teaspoonful of made mustard ^ L i teaspoonful of tarragon vinegar ) ° l i gill of oil 6 io| Time required, about fifteen minutes. Now we will show you how to cook Salmon, and make Tartare Sauce. 1. We take a slice of salmon weighing one pound. 2. We wipe the salmon with a clean cloth. 3. We take a plate, and pour on it about a gill of salad oil. 4. We dip the slice of salmon into the oil, on both sides, the oil will prevent the fish from drying whilst cooking. 5. We season the slice on both sides, with pepper and salt. 6. We take a gridiron and heat it on both sides, by the fire. This is to prevent the fish sticking. 7. When the gridiron is hot, we place on the slice of salmon, and let it grill for a quarter of an hour. N.B. — While the salmon is cooking, we must make the sauce. Lessons 011 Cooking Fish. — Grilled Salmon. 231 8. We must turn the gridiron occasionally, so as to cook the fish on both sides, which should become of a pale brown colour. 9. When the fish is quite done, we can remove the bone from the centre of the slice. We serve the salmon on a napkin on a hot dish. For Tartar e Sauce. 1. We take two eggs, put the yolks in one basin, and the whites (which will not be wanted) into another basin. 2. We take a wooden spoon, and just stir the yolks enough to break them. 3. We add to them a saltspoonful of salt, and half a saltspoonful of pepper, and a tablespoonf id of French vinegar. 4. We take a bottle of salad oil, and, putting our thumb half over the top, pour in drop by drop, the oil, stirring well with a whisk the whole time ; a gill of oil will be sufficient. 5. We now stir in a teaspoonfid of ready-made mustard, and a teaspoonfid of tarragon vinegar. 6. We take a few gherkins or capers, and chop them up finely on a board, there should be enough to fill a table- spoo

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