FILLETS OF SALMON EN PAPILLOTES
Cut salmon steaks into fillets, dip into melted butter and lemon-juice,
fold in buttered paper, and bake for half an hour in a slow oven.
Serve in the papers and pass Hollandaise Sauce.
SALMON CUTLETS EN PAPILLOTES
Cut slices of salmon into cutlets. Beat together three tablespoonfuls
of olive-oil, the yolk of an egg, a teaspoonful of minced onion and
a tablespoonful of chopped parsley. Sprinkle the fish with salt
and pepper, spread the mixture over, fold each piece in buttered
paper, fastening securely, and bake for half an hour. Serve in the
papers.
FRIED SALMON--I
Cut slices of salmon into small pieces and put into a saucepan with
pepper, salt, minced parsley, and lemon-juice to season. Add
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sufficient butter and fry carefully. Serve with Ravigote or any
preferred sauce.
FRIED SALMON--II
Wrap slices of salmon in oiled paper, fastening firmly, and fry
in deep fat. Drain carefully and serve in the paper.
FRIED SALMON--III
Sprinkle salmon steaks with salt and flour, brush with the beaten
yolk of an egg and fry in hot olive-oil. Drain, garnish with fried
parsley, and serve.
FRIED SALMON STEAKS
Dredge the steaks with seasoned flour or dip into egg and seasoned
crumbs and fry.
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