Have you missed Tasty Tuesdays? I have! I’m nearly recovered from my shoulder surgery but still have some limitations on my movement and endurance. But I am very happy to be back to some semblance of my normal self.
Today we’re going to update the plan of attack since it got sidetracked during the weeks of wearing a sling and regaining strength and mobility. Then I’ll share a really good recipe for baked salmon. I was a bit surprised at how much hubby and I enjoyed it, to be honest. First, let’s take a gander at the revised schedule with a few changes to the recipes I’ll share.
After reviewing what I had originally intended adapting, I realized that a couple of them needed to change. I didn’t need to do two salmon recipes, for instance. So instead, I’ll try frying up some catfish and making some shrimp sauce to go with it. I looked more closely at the lobster recipe and found that it was basically boil them and then arrange them on a plate with a bowl of melted butter. Somehow I didn’t think that would be challenging enough or different enough to be interesting to me or you guys. So instead, I’ll try one with crab. Other than those two recipe changes, the only other change is the dates. So here’s the revised plan:
|Aug 22||Salmon – broiled, and baked|
|Aug 29||Salmon au Court-Bouillon Fried Fish; Shrimp Sauce|
|Sep 5||Lobsters To Dress A Crab|
|Sep 12||Fowl and other birds|
|Sep 19||Brown Fricasey with chicken|
|Sep 26||Roast chicken with chestnuts|
|Oct 3||Stewing chickens|
|Oct 10||Duck with green peas|
|Oct 17||Collops and eggs|
|Oct 31||Apple pudding|
|Nov 7||Apricot pudding|
|Nov 14||Stewed pears|
|Nov 21||Pound cake|
So now let’s look at how The Art of Cookery Made Plain and Easy suggests preparing some baked salmon:
Take a little piece cut into slices about an inch thick, butter the dish that you would serve it to table on, lay the slices in the dish, take off the skin, make a force-meat thus: take the flesh of an eel, the flesh of a salmon an equal quantity, beat in a mortar, season it with beaten pepper, salt, nutmeg, two or three cloves, some parsley, a few mushrooms, a piece of butter, and ten or a dozen coriander-seeds, beat fine. Beat all together; boil the crumbs of a penny-roll in milk, beat up four eggs, stir it together till is thick, let it cool, and mix it well together with the rest; then mix all together with four raw eggs; on every slice lay this force-meat all over, pour a very little melted butter over them, and a few crumbs of bread, lay a crust round the edge of the dish, and stick oysters round upon it. Bake it in an oven, and when it is of a very fine brown serve it up; pour a little plain butter (with a little red-wine in it) into the dish, and the juice of a lemon; or you may bake it in any dish, and when it is enough lay the slices into another dish. Pour the butter and wine into the dish it was baked in, give it a boil, and pour it into the dish. Garnish with lemon. This is a fine dish. Squeeze the juice of a lemon in.
Looking closely at this recipe made it seem complicated and included several ingredients I’ve learned hubby and I aren’t fond of. The other thing I noticed is that it likely was meant for when you’re cooking a whole salmon based on the quantity of sauce – check the number of eggs for example – the recipe yields. Obviously, some adjustments were needed to suit a meal for two instead of twenty! In fact, I played more with this recipe to shape it into something we’d enjoy.
Let’s start with the force-meat she would have us make. I don’t know about you, but using the flesh of an eel isn’t a common ingredient. At least not in my house… Instead of force-meat, then, I chose to make up a sauce to pour over the salmon fillets.
Instead of using butter to grease the dish, I used cooking spray, wiping it around with a paper towel to evenly grease the baking dish.
Instead of nutmeg and cloves, I used different lighter herbs and seasonings as you’ll see in the recipe below. My thinking is that the heavier spices would overpower the more delicate flavor of the fish.
Penny-rolls were small loaves of bread that cost a penny. I took that to mean there would be a bit more crust relative to the softer bread. Thus, I used a bit of hot dog bun and diced it up which seemed to work just fine.
I chose to not include a crust made from bread and oysters on the baked dish, but chopped up the oysters and added them to the sauce to cook. Using my motto of keeping it simple if I want to have a recipe I’ll use again, the resulting dish was good. See what you think…
Betty’s Baked Salmon
2 fresh salmon fillets
1 cup milk
¼ cup diced bread
2 slices onion, diced
1 stalk celery, diced
4-5 mushrooms, diced
2 eggs, beaten
1 T melted butter
2 oysters, chopped
3 T lemon juice
4 oz. white wine
½ T garlic powder
¼ tsp oregano leaves
¼ tsp dill leaves
¼ tsp ginger, ground
Grease a baking dish large enough to hold the salmon fillets.
Lay the fillets in the dish.
In a saucepan, combine milk and bread and bring to a boil.
Add remaining ingredients and stir, cooking over medium heat for 5-10 minutes or until hot through.
Pour over fillets and cover tightly.
Bake at 375°F for 45 minutes.
This combination I’ll make again. It’s nice enough to serve to guests as well. Do you enjoy salmon? How do you normally fix it? Does this sound tempting?
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Emily’s Vow is the first book in my American Revolution era historical romance series, A More Perfect Union. Her story touches my heart and I hope you enjoy it!
Emily Sullivan’s greatest fear is dying in childbirth, as did her twin sister and their mother. Despite her half-hearted protests, her father insists Frank Thomson is the perfect man for both her protection from the vengeful British and as a husband. Frank always loved Emily despite her refusal to return his affections. A patriot spy posing as a loyalist officer, when Frank learns Emily’s been imprisoned for her father’s privateering, he risks his own neck to free his love.
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