CookEat Recipe
Salmon London Style
Six strips of tail salmon larded and baked in wine, finished with its thickened gravy. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2010. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Specify larding-pork raw or ready-to-eat state and safe endpoint; use food-safe baking paper, fish70°C. Limites : Larding-pork amount, salmon bone loss, pan butter/paper butter, gravy recovery and strip mass unknown.
Method
Steps
Step 1
Split three-pound tail salmon, remove spinal bone and cut each half lengthwise into THREE strips (six total). Lard each with recorded thin larding-pork strips using food-safe needle; place larded side up in lightly buttered baking dish.
Step 2
Season, add quarter-lemon juice and one gill wine; cover with buttered food-safe paper. Bake thirty-five-minute historical guide until fish 70°C and pork product safely cooked.
Step 3
Strain actual baking liquor into separate tablespoon butter/teaspoon flour roux, bring to boil while stirring, pour measured sauce over six safe fish strips.
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