(1241). Salmon, French Style (Saumon A La Francaise)

Dress a small salmon, put it into a fish kettle and moisten with mirepoix stock and white wine (No. 419); set it on the hot fire and as soon as it reaches the boiling degree, skim and put it aside, keeping it at the same degree of heat, but without boiling for an hour or more, according to the size of the fish. When done suppress the skin and sanguineous parts covering the flesh, glaze it over with fish glaze (No. 399) and lobster butter (No. 580) mixed, dress on a dish and garnish around with mushroom heads, small truffles and milts cooked in a marinade. Cover over with financiere sauce (No. 464) and lay around the garnishing small slices of eel fried in butter, glazed crawfish and bread croutons fried in butter; serve a financiere sauce (No. 464) separately.

Fig. 298.

(1242). Salmon A La Moderne (Saumon A La Moderne)

Prepare a garnishing composed of blackfish fillets a la orly (No. 1114), small onions, milts, and mushrooms, also a champagne sauce (No. 445). Cut from a medium sized salmon, two inch thick slices; macerate them for one hour in fine salt, drain, and range them on the grate of a small fish kettle to plunge them into a boiling plain court bouillon (No. 38). Let it boil once more, and keep, it at the same degree of heat but without boiling for twenty-five to thirty minutes; when done drain the slices on a cloth to wipe off all the moisture; suppress the skin, then dress them one overlapping the other on a long dish; around the fish range the small onions, mushrooms, and milts; pour some of the sauce over, and garnish both ends with the fillets. Send the champagne sauce to the table in a sauce-boat.

(1243). Salmon A La Victoria (Saumon A La Victoria)

Trim slices of fish, each about half an inch in thickness; cook them in a mirepoix stock (No. 419), moistened with red wine, and when done, which will take from eight to ten minutes, drain them off, and strain the stock; reduce this, and despumate it;, just when ready to serve stir in a piece of lobster butter (No. 580). Serve the fish, surrounding it with sauted lobster escalops, and small anchovy tartlets; cover the lobster with half of the sauce, and pour the remainder in a sauce-boat to be served at the same time.

(1244). Salmon - Broiled Slices - Bearnaise Sauce (Tranches De Saumon Grillees A La Sauce Bearnaise)

, Cut off two slices from the fish, each half an inch thick; lay them on a dish to sprinkle with salt, adding sweet oil, minced onions, and parsley leaves; let them marinate for one hour. Set them on a broiler and broil them for thirty minutes, basting them over with oil or melted butter. When done, remove the skin, dress them on a dish and pour over a little oil mingled with lemon juice and chopped parsley. Send to the table with a sauce-boat of bearnaise sauce (No. 433).

(1245). Salmon Marinade Sauce (Saumon A La Sauce Marinade)

Cut any desired width slices from a medium sized salmon, in a manner to separate the bone at the joint, or about every half inch. Range them on a dish, besprinkle with vinegar and oil, season with salt, peppercorns, thyme, bay leaf, parsley leaves, cloves, mace, and a clove of garlic. Let them marinate in this for two hours, then range the slices on a fish kettle grater, and cover liberally with salt and the marinade; moisten with sufficient cold water to immerse the fish and thirty minutes before serving time, place it on the hot fire to bring the liquid to a boil, then move it aside and keep it at the same degree of heat, but without boiling for eighteen to twenty minutes. Dress the slices on a folded napkin with parsley Leaves around; serve a separate sauce-boat of lean marinade sauce (No. 496).