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Tuesday, 16 October 2007

Enjoy these very simple yet healthy salmon recipes.

Salmon Recipe - FRIED SALMON RECIPES - I

Firstly. cut slices of salmon into small pieces and put into a saucepan together with pepper, salt, minced parsley, and lemon-juice to be used as seasoning. Then add sufficient amount of butter and fry carefully. Serve with Ravigote or any preferred sauce.

Salmon Recipe - FRIED SALMON RECIPES- II

Wrap slices of salmon in oiled paper, fastening firmly, and fry in deep fat. Drain carefully and serve in the paper.

Salmon Recipe - FRIED SALMON RECIPES- III

First step is to sprinkle salmon steaks with salt and flour. Then brush with the beaten yolk of an egg and fry in hot olive-oil. Drain, garnish with fried parsley, and serve.

Salmon Recipe - FRIED SALMON CUTLETS- I

Steam the salmon steaks then let it cool down. Afterwards cut them into fillets, dip in egg and crumbs, fry in deep fat, and serve with Tartare or Hollandaise Sauce.

Salmon Recipe - FRIED SALMON CUTLETS - II

Firstly prepare very thick cream sauce and mix with it cold cooked fine-cut salmon. Then season it with red pepper, salt, and lemon-juice and let cool down for a few minutes. Shape into cutlets, dip into beaten egg, then in crumbs, and fry in deep fat.

Salmon Recipe - FRIED SALMON CUTLETS - III

Rub cold boiled salmon smooth with one-third the quantity of mashed potatoes. Season it with salt, pepper, and pounded mace. Shape into cutlets, dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.

SALMON PIE

First step is to butter a baking-dish and line the sides with a rich biscuit crust. Fill the pan with fresh or canned salmon, and season it with salt and pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion juice. Spread over the salmon a cupful of boiled lobster which has been seasoned with melted butter and Worcestershire Sauce. Cover with biscuit crust, slit diagonally down the centre, and bake for an hour in a moderate oven.

PICKLED SALMON - II

Start by cutting the fish into large pieces and cook them until done in salted and acidulated water. Drain, let it cool down then skin them. Put two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one small red pepper, two bay-leaves, and a teaspoonful of celery seed into a preserving-kettle. Wait until it boils, add the fish, boil up once and cool. Let stand for two or three days before using.

 

Posted by: Send a Meal AT 10:14 am   |  Permalink   |  0 Comments  |  Email
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