Fish Recipe – Smelts As A Garnish

Smelts are often fried, as for ‘a la Tartare’; or, rolled in meal
or flour, and then fried, they are used to garnish other kinds
of fish.

With baked fish they are arranged around the dish in any
form that the taste of the cook may dictate; but in garnishing
fish, or any other dish, the arrangement should always be
simple, so as not to make the matter of serving any harder
than if the dish were not garnished.

Smelts are also seasoned well with salt and pepper, dipped in
butter and afterwards in flour, and placed in a very hot oven
for eight or ten minutes to get a handsome brown.

They are then served as a garnish or on slices of buttered
toast. When smelts are used as a garnish, serve one on each
plate with the other fish.

If you wish to have the smelts in rings, for a garnish, fasten
the tails in the opening at the gills, with little wooden tooth
picks; then dip them in the beaten egg and in the crumbs,
place in the frying basket and plunge into the boiling fat.

When they are cooked take out the skewers, and they will
retain their shape.

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Fish Recipe – Smelts A La Tartare

Clean the smelts by drawing them between the finger and
thumb, beginning at the tail. This will press out the insides at
the opening at the gills.

Wash them, and drain in the colander; salt well, and dip in
beaten egg and bread or cracker crumbs (one egg and one
cupful of crumbs to twelve smelts, unless these are very
large).

Dip first in the egg, and then roll in the crumbs. Fry in
boiling fat deep enough to float them.

They should be a handsome brown in two minutes and a half.
Take them up, and place on a sheet of brown paper for a few
moments, to drain; then place on a hot dish.

Garnish with parsley and a few slices of lemon, and serve
with Tartare sauce in a separate dish; or, they may be served
without the sauce.

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Fish Recipe – Salmone Alla Giardiniera (Italian)

Ingredients:  Salmon, forcemeat of fish, vegetables, butter,
Bechamel, and Espagnole sauce.

Prepare the fillets as above, and put on each a layer of
white forcemeat of fish. 

Cook a macedoine of vegetables separately, and garnish each
fillet with some of it, then cook them in a covered stewpan

Put a crouton of bread in an entree dish and garnish it with
cooked peas, mixed with Bechamel sauce, stock, and butter. 

Around this place the fillets of fish, leaving the centre with
the peas uncovered. 

Pour some rich Espagnole sauce round the fillets and serve.

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Fish Recipe – Salmone Alla Perigo (Italian)

Ingredients:  Salmon, forcemeat of fish, truffles, butter,
Madeira, croutons of bread, crayfish tails, anchovy butter.

Cut a bit of salmon into well shaped fillets, and marinate
them in lemon juice and a bunch of herbs for two hours, wipe
them, put a layer of forcemeat of fish over each, and decorate
them with slices of truffle. 

When put them into a well-buttered saute-pan with half
a cup of stock and a glass of Madeira or Marsala, cover with
buttered paper, and put them into a moderate oven for twenty
minutes. 

Arrange the fillets in a circle on croutons of bread, garnish
the centre with crayfish tails and with truffles cut into
dice, a quarter of a pint of Velute sauce, and half a
teaspoonful of anchovy butter. 

Glaze the fillets and serve.

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Fish Recipe – Salmon Steaks

Split the salmon and take out the bone as nicely as possible,
without mangling the flesh.

Then cut it into fillets or steaks about an inch thick. Dry them
lightly in a cloth, and dredge them
with flour.

Take care not to squeeze or press them. Have ready some
clear bright coals, such as are fit for beef-steaks. Let the
gridiron be clean and bright, and rub the bars with chalk to
prevent the fish from sticking.

Broil the slices thoroughly, turning them with steak tongs.
Send them to table hot, wrapped in the folds of a napkin that
has been heated.

Serve up with them anchovy, or prawn, or lobster sauce.

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