—Take three pounds of the tail part of a salmon. Steep it for five or six hours in a marinade composed of three tablespoonfuls of olive oil in a dish with a quarter of a bunch of parsley-roots, two bay-leaves, and a sprig of thyme. Take out the salmon and broil for ten minutes on one side and five minutes on the other (skin side). Dress on a hot dish, and serve with two ounces of melted butter ([No. 155]), flavored with a light teaspoonful of finely chopped chervil, half a teaspoonful of chives, and the juice of half a medium-sized, sound lemon.
309. Boiled Halibut.
—Put a piece of halibut weighing two pounds in a saucepan, and cover it with fresh water; add one sliced onion, half a sliced carrot, and a bouquet ([No. 254]). Season with a handful of salt and two tablespoonfuls of vinegar. Put on the lid and let cook gently, but no more than five minutes after boiling-point; then lift up the fish alone, drain well; dress it on a hot dish, and serve with any desired sauce.
310. Halibut Steaks, maître d’hôtel.
—Wipe well a two-pound piece of fresh halibut, lay it on a dish, and season it with a pinch of salt, a pinch of pepper, and two tablespoonfuls of sweet oil. Roll it well and lay it on a double broiler; then place it on a brisk fire, and broil for eight minutes on each side. Dress the fish on a hot dish, pour a gill of maître d’hôtel sauce ([No. 145]) over, decorate with parsley-greens, and serve.
311. Trout, shrimp sauce.
—Clean, wash, and dry six fine trout, weighing about a quarter of a pound each. Place them on a grate in the fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig of thyme, and two bay-leaves. Moisten with half a glassful of white wine and half a pint of water. Put it on the stove, and let it simmer gently for five minutes after boiling-point; then drain, and serve on a dish garnished with parsley. Send it to the table with half a pint of shrimp sauce ([No. 178]) in a separate bowl, also four plain, boiled potatoes, cut in quarters, à l’Anglaise ([No. 988]). Keep the fish-stock for further use.
312. Trout à la Cambacères.
—Cook six trout as for the above ([No. 311]); when cooked, then place on a hot dish. Put in a saucepan two minced truffles, six mushrooms, also minced, and half a pint of Espagnole sauce ([No. 151]), also twelve olives and three tablespoonfuls of tomato sauce ([No. 205]). Let cook for ten minutes, then skim off the fat very carefully, and pour the sauce over the trout before serving.