Fillets of Salmon à la Belle Ile

Filets de Saumon à la Belle Ile

Method

Bat out some small fillets of salmon with a wet knife, spread on each a little of the farce given below, roll them up, tie a little band of buttered paper round each one, and cook them for fifteen minutes in the following marinade. Slice half a lemon and one small onion, and lay them with a bunch of herbs and four peppercorns in a stewpan with a quarter of a pint of white wine and a gill of the stock in which the mussels required for this dish have been cooked (this quantity is enough for twelve small fillets). When the fillets are done remove the paper bands, lightly brush over the fillets with a little warm glaze, and serve them in little china or square paper cases (these latter must be well oiled outside and then dried), and fill these up with the sauce given below, and garnish with quarters of cooked artichoke bottoms and prepared mussels. Serve these cases very hot, on a dish-paper or napkin. Two pounds of salmon is enough for twelve persons in this dish.

Farce for Fillets

Mix all together one teaspoonful of finely chopped truffle, four cooked (or tinned) artichoke bottoms cut up into tiny dice shapes, twelve mussels bearded and minced, and the fillets of four large smelts, freed from bone and chopped fine, with one ounce of fresh butter, the raw yolk of an egg, and a very little cayenne. Put into a forcing bag and arrange on the fillets.

Mussels for Fillets

Allow two or three to each fillet. Soak them in cold water for an hour or so, then wash them well and put them in a stewpan with enough light stock to cover them, a glass of white wine, the bones of the filleted smelts, half a sliced onion, and six peppercorns. Bring this all to the boil, remove any scum, and allow it all to simmer gently for about five minutes, then take them up, remove the shells and the beard from the mussels and use. The beard of a mussel is the part that looks like seaweed.

Sauce for Fillets of Salmon

When the salmon fillets are cooked, add to the liquor of the marinade sufficient of the stock in which the mussels were cooked to make the whole three quarters of a pint, and mix it on two ounces of butter and two ounces of flour which have been lightly fried but not discoloured, and stir all till it boils; add half a gill of cream and half an ounce of lobster spawn pounded, let it all boil up again, stirring all the time, tammy and use. If the spawn is not obtainable, use a few drops of Marshall’s liquid carmine.

Salmon, Trout, and Carp

These fish may be served in precisely the same way as salmon.

Sturgeon

Too, May be cooked similarly, but should be served with sharp sauces.

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