CookEat Recipe
Salmon, Batelière
Three salmon slices baked with small onions, cooked shrimp and tomato-claret sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1747. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Refrigerate raw-fish marinade; cooked shrimp must be protected from raw-fish contact then safely reheated. Limites : Shrimp size, onion size, sauce final volume and paper butter unprinted.
Method
Steps
Step 1
Turn three salmon slices in salt, pepper, half-lemon juice, anchovy essence and chervil leaves. Hold refrigerated while preparing sauce.
Step 2
Brown twelve tiny onions in one and a half tablespoons butter. Stir in two tablespoons flour and cook one minute. Add a gill claret and two gills pure tomato juice, boil fifteen minutes.
Step 3
Place salmon with its marinade in separate pan and add twelve already-cooked shelled shrimps. Transfer onions from sauce, strain sauce over, cover with lightly buttered paper, boil five minutes and bake about twenty-five minutes. Check salmon centre reaches 70°C and reheat shrimps safely. Arrange slices overlapping and pour pan sauce over.
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