Salmon (cold remains)

Ingredients

• some butter
• one or two small sliced onions
• a handful of finely cut vegetables
• the salmon cut in steaks
• a gill of stock
• a glass of white wine
• a teaspoonful of anchovy sauce
• some capers

Method

1. 1

   Butter a stewpan and sauté onions and vegetables.

2. 2

   Lay in salmon, add stock and white wine, and stew for 30 minutes.

3. 3

   Strain gravy, thicken with butter and flour, season, and pour over salmon.

4. 4

   Garnish with capers.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

some butter and spread it on a dish, and dredge raspings of bread on it, season with pepper and salt, chopped parsley and shalots. Over the smelts pour a glass of wine (this can be omitted), a little Harvey and anchovy sauces, and some of 6 TEMPTING DISHES. the above dressing of butter. Put them in the oven for a quarter of an hour, serve quite hot on a napkin and garnish with lemon and fried parsley. Eel au Gratin. Put some oyster sauce at the bottom of a pie- dish, then a layer of sliced eel, seasoned with pepper and a dash of nutmeg. Repeat the layers of fish and sauce till the dish is filled. Cover with fine bread-crumbs, put little tabs of butter here and there, and bake for half an hour. Eels Stewed. Cut the eels into pieces about three inches long ; stew them gently in a little broth or stock with a teaspoonful of sweet herbs. When tender remove the eels and strain the stock, season with a little pepper and salt and a dessertspoonful of ketchup ; and, if possible , some port-wine dregs ; add also a little finely chopped parsley. Thicken the stock with a little brown thickening, skim off any fat, warm up the eels in the stock, and serve with some fried bread. Fish Quenelles. Remove all skin and bones from any good cold fish ; pound say five ounces in a mortar till fine. Put the bones in a saucepan with a little water, pepper and salt, to make stock. When sufficiently done, strain it, and when cool soak in it two ounces of stale bread-crumbs, squeeze it out, stir over the fire in a small pan till dry without burning ; turn it into a basin and beat into it the yolk of an egg. TEMPTING DISHES. 7 When cold mix the fish into it, add a little piece of blitter, salt, pepper, a grate of a nutmeg, and one whole egg. Shape the mixture into ovals like eggs with two tablespoons, and poach them in boiling water. Sauce can be served with them or not. Haddock Souffles. Have some puff paste patty cases, as for oyster patties, spread anchovy butter all round inside them, put in some dried haddocks, cut up very finely, and place on the top of each a cheese souffle mixture ; place in the oven and serve very quickly and hot. Mackerel with Black Butter. Take the mackerel and soak it for a couple of hours in oil, seasoned with pepper and salt, and then broil it, basting with the oil. For sauce melt a tablespoonful of butter in a fryingpan till quite hot, fry some parsley in it and a tablespoonful of vinegar and two of stock ; boil up and pour over the mackerel, and serve very hot. Mussels a la Rochelle. Steep some mussels in oiled butter with a little lemon-juice or tarragon vinegar, cayenne, and an idea of shalot, then roll them separately in fine bread-crumbs, next in beaten egg, and then again in bread-crumbs, and fry a golden yellow. Salmon (cold remains). Butter a stewpan and put in one or two small sliced onions and a handful of finely cut vegetables, 8 TEMPTING DISHES. as used for Julienne soup. Lay in the salmon cut in steaks, add a gill of stock and a glass of white wine (but it can be well made without). Stew the fish in this gravy for half an hour or till it boils. Strain the gravy when the fish is lifted out and thicken with butter and flour, add some seasoning and a teaspoonful of anchovy sauce, which pour over the fish ; strew some capers

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