Salmon or Grilse Souchet. No. 1

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

whole fish uncooked ↝ Fish, salmon, raw [Fish]
a small teacupful of first stock
same quantity of cold water ↝ Water, tap [Tap water]
a raw sliccd onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little taste of green of parsley ↝ Parsley, raw [Not included in a food category]
Pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little parsnip sliced ↝ Parsnips, raw [Vegetables and Vegetable Products]
a little white turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]

for serving

the unstrained “bree.”

Instructions (7)

Clean and wash the whole fish uncooked, slice rather thin and wash again carefully.
Do not let the skin tear or break.
Put it in a clean sauté pan, and add a small teacupful of first stock, and same quantity of cold water (half and half), to come about half-way up the slices of fish.
Add a raw sliced onion and a little taste of green of parsley.
Pepper and salt to season.
Put lid on, but from time to time turn slices, to cook equally on both side.
From 20 minutes or more for grilse, longer for salmon; take out, dish and serve with the unstrained “bree.”

Original Text

Salmon or Grilse Souchet. No. 1. For Luncheon or Dinner.
Clean and wash the whole fish uncooked, slice rather thin and wash again carefully. Do not let the skin tear or break.
Put it in a clean sauté pan, and add a small teacupful of first stock, and same quantity of cold water (half and half), to come about half-way up the slices of fish. Add a raw sliccd onion and a little taste of green of parsley. Pepper and salt to season. Put lid on, but from time to time turn slices, to cook equally on both side. From 20 minutes or more for grilse, longer for salmon; take out, dish and serve with the unstrained “bree.”*
Some add a little parsnip sliced, some a little white turnip; some like carrot, but this discolours the “bree.” No butter from first to last.
* Mrs. Creswell does fillets of sole this way. See Souchet also.

Notes

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