Salmon Trout à la Barnaise

Ingredients

• a good-sized, well-cleaned fish
• Va pint vinegar
• 2 tablespoonfuls salt
• 2 onions
• 12 whole peppers
• a bouquet

Method

1. 1

   Place the fish in a fish kettle, cover with cold water, add vinegar, salt, onions, peppercorns, and bouquet.

2. 2

   Bring to a boil, then simmer.

3. 3

   Lift the fish out, slide onto a warm dish, garnish with potatoes and parsley, and serve with sauce Béarnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 126. The excerpt below is the record exactly as published.

Salmon Trout & la B^arnaise.— Place a good-sized, well* cleaned fi^h on the grating of a fish kettle, cover with cold water, add Va pint vinegar, 2 tablespoonfuls salt, 2 onions, 12 whole pep- pers, and a bouquet. Set the kettle over a strong fire ; as soon as it comes to a boil remove it to side of stove, letting simmer, not boil ; when done lift the grating with the fish out of the kettle, slide the fish on to a warm dish, garnish with 12 potatoes tortonia, and pars- ley, serve with sauce BS^maise. Fish boiled in this way may be served with the following sauces and named after the sauce it is to be served with: Sauce B6gence, G^nevoise, Bobert, poivrade, piquante, tomato, gourmets, paprika, matelote, Hollandaise, lobster, eggj mustard, caper, bechamel, allemande, and maitre d'h6tel. Salmon Trout cooked in Wine h rAllemande.— Select a large fresh fish weighing about 5 to 6 pounds, clean and wash, tie a string around the head, lay on a grating in a fish kettle, sprinkle over 1 heaping tablespoonful salt, cover with red wine, add 2 onions cut into slices, 1 large bouquet, and 12 whole peppers

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