Stuffed Salmon (Salmao Recheado)

Ingredients

• 1 (3- to 4-pound) salmon
• 16 shrimp, cooked and shelled
• Salt
• Pepper
• 1 pound any white fish, whiting, porgy, etc.
• 2 cups cooked rice
• Yi cup fat
• 1 cup olive oil
• 3 eggs
• 6 oysters
• 2 tablespoons butter
• 1 cup champagne
• 2 teaspoons gelatin
• lA cup water
• 1 teaspoon dry mustard
• Tarragon vinegar
• Salmon roe, or other fish butter

Method

1. 1

   Salt the salmon and let it stand for 1 hour.

2. 2

   Chop white fish, saving head and bones.

3. 3

   Press it through a coarse sieve.

4. 4

   Press rice through a sieve.

5. 5

   Melt fat and add white fish, rice, salt, pepper, and eggs.

6. 6

   Mix thoroughly.

7. 7

   Cut up oysters and 6 of the shrimp and add to the mixture.

8. 8

   Wash and dry salmon and stuff with the mixture.

9. 9

   Sew opening and lay in a baking pan.

10. 10

    Dot with butter and sprinkle with pepper.

11. 11

    Bake for 10 minutes in a hot oven (400°F).

12. 12

    Add half the champagne and baste.

13. 13

    Bake 10 minutes longer, add remaining champagne and reduce heat.

14. 14

    Baste frequently until fish is done.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 97. The excerpt below is the record exactly as published.

STUFFED SALMON (Salmao Recheado) 1 (3- to 4-pound) salmon 16 shrimp, cooked and shelled Salt 2 tablespoons butter 1 pound any white fish, whiting, 1 cup champagne porgy, etc. 2 teaspoons gelatin 2 cups cooked rice lA cup water Yi cup fat 1 cup olive oil Pepper 1 teaspoon dry mustard 3 eggs Tarragon vinegar 6 oysters Salmon roe, or other fish butter

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