Salmon au Gratin

Ingredients

• half the salmon
• a little olive oil
• pepper
• salt
• clear butter
• tartar sauce
• potatoes in some special form

Method

1. 1

   Lay the salmon open without quite dividing, remove the skin, moisten with olive oil, pepper, and salt, and let lie in the pan for 1-2 hours.

2. 2

   An hour before dinner, heat roast meat fat in the pan and bake the salmon until brown, basting with clear butter.

3. 3

   Drain grease, serve portions with tartar sauce and potatoes.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 231. The excerpt below is the record exactly as published.

half the salmon and lay it open without quite dividing; take off the skin with a sharp knife, moisten the fish with a little olive oil, pepper and salt, and let lie in the pan an hour or two. An hour before dinner make some fresh roast meat fat hot in the pan and bake brown in about half an hour, basting once or twice with clear butter. _ Drain away the grease, or move the fish into a clean pan. Serve small portions cut wirh a fish slice with tartar sauce at the side and potatoes in some special form

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