Salmon Trout à la Crème

Ingredients

• a fine fresh fish weighing from 4 to 5 pounds
• 1 heaping tablespoonful salt
• 3 thin slices of larding pork
• 2 ounces melted butter
• 1 pint of cream
• Yt cupful mushroom liquor
• 6 peppers
• a small bouquet
• yolks of 3 eggs
• juice of Ys lemon

Method

1. 1

   Clean, wash, and wipe the fish dry; season with salt.

2. 2

   Lay pork in a roasting pan, place fish on a grating, pour melted butter over, cover with paper, and bake for 10 minutes.

3. 3

   Remove paper, baste with gravy, add cream, cover again, and roast until nearly done.

4. 4

   Remove fish, strain sauce, add mushroom liquor, peppercorns, and bouquet; cook for 10 minutes.

5. 5

   Mix yolks with lemon juice, add to sauce without boiling.

6. 6

   Decorate fish with potato balls and parsley, serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 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.

1 heaping tablespoonful salt, cover with red wine, add 2 onions cut into slices, 1 large bouquet, and 12 whole peppers, and set the kettle over the fire ; as soon as it boils remove the kettle to side of stove and let it simmer till done (about 1 hour). When ready to serve, lift the fish out of kettle, slide it on to a warm dish, garnish with boiled crawfish and parsley, and serve with sauce Hollandaise. Salmon Trout with Mayonnaise.— Boil the fish the same as in foregoing recipes ; let it cool in the broth, then lift out of kettle, dip on to a dish, and set on ice ; when ready to serve, garnish with chopped aspic, and serve with mayonnaise. Salmon Trout i la Crfime.— Select a fine fresh fish weighing from 4 to 5 pounds, clean, wash, and wipe dry ; season with 1 heap- ing tablespoonful salt, equally distributed in and outside the fish ; let lie about 30 minutes ; lay 3 thin slices of larding pork in the bottom of a roasting pan ; put the fish on the grating of a fish 190 SEA POOD, Etc. kettle, place the grating with the fish in the baking pan, pour 2 ounces melted butter over the fish, cover with buttered paper, and set the pan in a medium-hot oven 10 minutes ; then remove the paper, baste the fish with its own gravy ; add 1 pint of cream, cover again with the paper, return the pan to the oven, baste frequently, and roast till nearly done. When ready to serve carefully remove the fish to a warm dish, strain the sauce into a saucepan, add Yt cupful mushroom liquor, 6 peppers, a small bouquet, cook 10 minutes; add V^ teaspoonful nutmeg; remove the bouquet; mix the yolks of 3 eggs with the juice of Ys lemon

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