Salmon (as cooked along the Rhine)

Ingredients

• 3 shallots
• 2 parsley roots
• a bunch of the leaves
• a bayleaf
• a clove
• 3 carrots
• ^ pint of white wine
• salt
• pepper
• a cup of rich milk

Method

1. 1

   Fry shallots, parsley roots, bay leaf, clove, and carrots in butter.

2. 2

   Add white wine, lay fish in a dish, pour over, cover, and stew until tender.

3. 3

   Strain sauce, thicken with flour, butter, and milk, pour over fish, and serve with parsley and lemon.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.

SALMON (as cooked along the Rhine). Cut up 3 shallots, 2 parsley roots, and a bunch of the leaves, with thyme, a bayleaf, a clove, and 3 carrots. Fry these in butter and add ^ pint of white wine. Lay the fish in a flat dish, pour this over, cover closely, and stew it until tender. Take out the fish, strain the sauce, thicken it with flour, butter, and a cup of rich milk, then pour it over the fish and serve with parsley and lemon. The fish may be cut into cutlets before cooking, if the kettle is too small to hold it. SALMON (as cooked in Provincial France). Cut i}4 pounds of salmon into four pieces, season to taste, add juice of a lemon and i ounce of butter. Cook it in a pan and add i dozen oysters, 6 shrimps, cut into dice, and i cup of white stock thickened with flour and butter. Stir for lo minutes, or until the oysters and shrimps are done ; add the yolk of i egg, a tablespoonful of sherry, and arrange the fish on a dish, with the sauce poured over. 46 With a Saucepan over the Sea BAKED SHAD ROE. (Northern France.) Skin two large roes and lay them on an earthen plate which has been sprinkled with bread-crumbs, chopped onion, and parsley, 3 mushrooms minced, and some butter. Cover with more of these, and pour over i cup of white stock mixed with a spoonful of sherry. Bake in the oven ^ an hour, drain off the sauce, strain it, and thicken it with flour and butter. Pour it over the fish once more, cover the top with bread-crumbs, and sprinkle lemon juice here and there. Brown it in the oven and serve hot. MACKEREL (as cooked in the Tyrol). Wash and dry 2 fresh mackerel, put in a sauce- pan with salt, pepper

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