Fried Fillets of Salmon with Cold Anchovy Cream

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

for the salmon

salmon ↝ Fish, salmon, raw [Fish]
fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
whole beaten-up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
boiling olive oil ↝ Olive oil [Salad dressings and vegetable oils]
little sprays of fresh green parsley ↝ Parsley, raw [Not included in a food category]

for the cold anchovy cream

cold anchovy cream ↝ Fish, anchovy [Fish]

for variations

Soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
smelts ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]
whiting ↝ Egg, white only, raw [Eggs and omelets]

Instructions (10)

Scale and clean the salmon and cut it into slices one and a half to two inches thick.
Let these lie in cold water with a little salt for about an hour before cooking.
Then dry the slices in a clean cloth.
Dip them first in fine flour and then in whole beaten-up egg.
Repeat this twice.
Drop the slices into boiling olive oil and fry, allowing ten to twelve minutes for each pound of fish.
The fish must be well covered with the oil while frying.
Take it up with a slice and dish it on a dish-paper.
Garnish with little sprays of fresh green parsley.
Serve either hot or cold, with cold anchovy cream landed round in a sauceboat.

Original Text

Fried Fillets of Salmon with Cold Anchovy Cream.
(Filets de Saumon Frits à la Crème d'Anchois froide.)
Scale and clean the salmon and cut it into slices one and a half to two inches thick, and let these lie in cold water with a little salt for about an hour before cooking. Then dry the slices in a clean cloth, dip them first in fine flour and then in whole beaten-up egg. Repeat this twice, then drop the slices into boiling olive oil and fry, allowing ten to twelve minutes for each pound of fish. The fish must be well covered with the oil while frying. Then take it up with a slice and dish it on a dish-paper, garnish with little sprays of fresh green parsley and serve either hot or cold, with cold anchovy cream landed round in a sauceboat. Soles, smelts, whiting, &c. can be cooked in this way and served hot or cold. A very pretty dish for a cold collation can be prepared with one or two slices of salmon, one or two soles, six or eight smelts, and six or eight fillets of whiting, cooked in this way and tastefully arranged on the dish altogether.

Notes

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