Little Fillets Of Salmon A La Gorgona Petits Filets De Saumon A La Gorgona

Take for eight or ten fillets, one pound and a half of salmon. remove the skin and cut in slices about a quarter of an inch thick; place these on a wetted board or table and bat them out with a wet knife, then place on each a boned fillet of Christiania anchovy and season this side of the salmon fillets with finely chopped eschalot, French gherkin, a little fennel or parsley, a dust of Marshall's Coralline Pepper and salad oil; roll up each fillet into cylinder shape with the seasoning &C. inside, dip them in oil and then into fine flour and whole beaten-up egg and fry in clean boiling fat for twelve to fifteen minutes, when they should be a nice golden colour; when cooked remove them from the fat and dish on a dish-paper or napkin; garnish with crisply fried parsley and serve with Gorgona sauce in a boat for breakfast, luncheon, or dinner.

Fillets Of Salmon A La Mendip Filets De Saumon A La Mendip

Take a piece of the tail end of salmon, slip off the skin and cut into slanting slices about half an inch thick, place on the table or slab, bat them out with a cold wet chopping knife, season them with salt, coralline pepper, strained lemon juice and a little finely chopped eschalot and parsley, put into a buttered saute pan and cook them in a moderate oven for about fifteen minutes, with a buttered paper over, and dish them en couronne on a flat dish. Add to the gravy in which the fillets were cooked half an ounce of glaze, the puree of two raw ripe or tinned tomatoes, half an ounce of Marshall's Creme de Riz that has been mixed with a wineglass of white wine, and six Kruger's appetit sild that have been finely chopped; stir together till boiling, then add half a gill of cream, tammy it and pour round the fillets on the dish. Serve quite hot for dinner or luncheon.

Fillets Of Salmon A La Mouchy Filets De Saumon A La Mouchy

Take a piece of salmon, allowing about one and a half to two ounces for each fillet, cut it in pieces about a quarter of an inch thick, bat them out with cold water on a wetted board, trim them as square as possible, season with a little pepper and salt, and then mask each fillet over with salmon farce, using a wet hot knife for the purpose; sprinkle half of each fillet lightly with chopped truffle; then place them in a buttered saute pan with a wineglass of white wine that has had half an ounce of glaze dissolved in it, and place a buttered paper over the top; stand them in a moderate oven to cook for about fifteen minutes; then take them up on a plate, and mask them over with the white sauce, and arrange them on a border of salmon farce; pour the red part of the sauce round the dish; garnish each fillet with a large thin slice of truffle, and serve.

Sauce For Fillets Of Salmon A La Mouchy

Take the bones and skin from the fish, and put them in a stewpan with a sliced onion, a bunch of herbs (thyme, bayleaf, and parsley), a small handful of peelings and stalks of fresh mushrooms, two wineglasses of white wine, a pint and a half of water, six or eight peppercorns, and bring to the boil; skim, and let it boil on slowly for about twenty-five to thirty minutes; then strain it, and to one pint of this liquor add the gravy from the cooking of the fillets, and stir it all together on to two and a half ounces of fine flour and two and a half ounces of butter that have been fried together without discolouring; bring this to the boil, then add half a gill of cream, a dust of Marshall's Coralline Pepper, and tammy. Take from it enough for masking the fillets, and add a little more cream to the remainder, for pouring round the dish, colouring with a few drops of carmine.