CookEat Recipe

Salmon Trout Maître d'Hôtel

Name: Salmon Trout Maître d'Hôtel
Ingredients: 21 Gramme Butter — No7 embedded input: Butter; source unit: gramme; 0.5 Teaspoon Parsley — No7 embedded input: Parsley, washed, dried and finely chopped; source unit: teaspoon; 0.25 Teaspoon Chervil — No7 embedded input: Chervil, washed, dried and finely chopped; source unit: teaspoon; 0.5 Teaspoon Lemon juice — No7 embedded input: Fresh lemon juice; source unit: teaspoon; 0.25 Teaspoon Salt — No7 embedded input: Salt, estimated from one saltspoon; source unit: teaspoon; 0.125 Teaspoon White pepper — No7 embedded input: White pepper, estimated from half a saltspoon; source unit: teaspoon; 3 Slice Salmon trout — THREE fresh salmon-trout steak SLICES, EACH three-quarter pound before cooking; source common-name preserved.; 1 Tablespoon Oil — Oil for fish; source unit: tablespoon; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; Parsley — Parsley greens garnish

Salmon Trout Maître d'Hôtel Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2901. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Retain the printed salmon-trout identity and three raw steak slices. Verify 70°C fish centre and keep herb butter chilled before spreading an actual portion over the hot fish; no whole 21 g-per-slice allocation is inferred. Limites : Species, bone/trim recovery, broiler fit and applied butter quantity remain unmeasured. Three-quarter pound is per raw slice, not cooked edible mass.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

21 Gramme approximately three quarters ouncesButterNo7 embedded input: Butter; source unit: gramme
0.5 Teaspoon ParsleyNo7 embedded input: Parsley, washed, dried and finely chopped; source unit: teaspoon
0.25 Teaspoon ChervilNo7 embedded input: Chervil, washed, dried and finely chopped; source unit: teaspoon
0.5 Teaspoon Lemon juiceNo7 embedded input: Fresh lemon juice; source unit: teaspoon
0.25 Teaspoon SaltNo7 embedded input: Salt, estimated from one saltspoon; source unit: teaspoon
0.125 Teaspoon White pepperNo7 embedded input: White pepper, estimated from half a saltspoon; source unit: teaspoon
3 Slice Salmon troutTHREE fresh salmon-trout steak SLICES, EACH three-quarter pound before cooking; source common-name preserved.
1 Tablespoon OilOil for fish; source unit: tablespoon
1 Teaspoon SaltSalt; source unit: teaspoon
0.5 Teaspoon PepperPepper; source unit: teaspoon
ParsleyParsley greens garnish

Method

Steps

Step 1
Make the herb butter ONCE: fork-mash 21 g cool butter with HALF teaspoon finely chopped washed dried parsley, QUARTER teaspoon likewise chervil, HALF teaspoon fresh lemon juice, provisional QUARTER teaspoon salt and EIGHTH teaspoon white pepper. Cover and refrigerate.
Step 2
Repeatedly turn THREE salmon-trout slices, EACH three-quarter pound before cooking, in ONE tablespoon oil, ONE teaspoon salt and HALF teaspoon pepper. Broil SIX minutes EACH side as guides, continuing until fish centre reaches 70°C.
Step 3
Dress on a hot dish, garnish with a LITTLE separate parsley greens and spread an actual unmeasured portion of the SAME finished herb butter OVER. Serve promptly; no lemon wedges added.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Cooked it? Rate it.

Share this recipe