Salmon Cutlets with Fine Herbs

Ingredients

• the required number of slices
• some oiled butter
• two peeled and finely chopped shallots
• a little lemon juice
• garnish with parsley sprigs
• serve with marble potatoes

Method

1. 1

   Cut salmon into cutlet shapes, coat with a mixture of oiled butter, parsley, and shallots.

2. 2

   Place in a buttered paper-bag and cook in a hot oven for about 15 minutes.

3. 3

   Serve garnished with lemon juice and parsley.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 14. The excerpt below is the record exactly as published.

Salmon Cutlets with Fine Herbs. Cut from the middle-cut or jowl end of salmon the required number of slices, not too thickly, then cut each in half ; this will resemble as near as possible cutlet shapes; wipe each with a damp cloth and trim slightly. Mix on a plate some oiled butter with some finely chopped parsley, and two peeled and finely chopped shallots. When thoroughly blended dip each cutlet into this so as to coat both sides. Place them side by side into a well buttered grease- proof paper-bag, close up the end, put it on a grid, allow to cook in a fairly hot oven for about 15 minutes, then slit open the bag, dish up, and range the fish nicely on a hot dish. Squeeze a little lemon juice over each cutlet; garnish with slices of lemon and parsley sprigs, and serve with marble potatoes. Marble Potatoes. Scoop out several large peeled potatoes into little round balls by means of a veget- able cutter or scoop. Season with salt and pepper, and pour over a little oiled butter ; then put the potatoes into a well-buttered paper-bag, and bake in a hot oven. When THE PAPER-BAG COOKERY MANUAL. 39 done, take the potatoes out of the bag and dish up; sprinkle a little chopped parsley over, and serve. Salmon Coquilles. Not only salmon, but almost any kind of cold fish, can be used up in this way, either as a luncheon or supper dish. Free the remains of cold salmon, say three-quarters of a pound, free from skin and bones, and divide into small flakes. Melt an ounce of butter, stir in three-quarters of an ounce of flour and cook a little without browning ; then add gradually half a pint of milk and half a gill of cream, a small blade of mace and a piece of carrot. Boil up, and cook for at least 15 minutes, then strain. Butter a number of clean and dry scallop shells, put a table- spoonful of the prepared sauce in1 each; upon this put a layer of flakes of salmon, season with salt and pepper, and fill the shells with more sauce and salmon. Lastly, cover with a thin layer of sauce, sprinkle over some freshly made bread crumbs, and a few tiny bits of butter. Place these in an “ Express ” paper- bag, fold in the end of the bag and fasten with two or three wire clips, then put care- fully on to a grid and cook in a fairly hot oven for about 15 minutes. Salmon Croquettes. Half of a pound cooked salmon, quarter of a pound cooked rice, one tea-spoonful each of chopped onion or shallot and 40 THE PAPER-BAG COOKERY MANUAL. chopped parsley, half an ounce butter, a little milk or fish stock, one egg, bread crumbs, salt and pepper. Free the fish from skin and bone and chop it finely. Mix the fish with the cooked rice, and season it with salt and pepper. Mix the onion or shallot with a little oiled butter, and add it with the parsley to the fish and rice, then moisten with a little stock or milk ; heat it up. Spread this mixture evenly on a plate to cool, then make up into neat cutlet shapes. Brush them over with beaten egg mixed with a little milk, cover them well with bread crumbs, reshape, and place them carefully into a wrell greased “ Express ” paper-bag. Pour over about three table- spoonfuls of clarified butter, close up the bag, fasten the end with wire clips, and cook on a grid shelf in a fairly hot oven for about 20 minutes. Open the bag, take out the croquettes, dish up, and garnish with parsley. Paupi

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