Salmon Cutlets is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of salmon steaks steamed in buttered foil parcels with chives and served with anchovy sauce or caper sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Salmon Cutlets.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
306. Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Time.—5 to 10 minutes.
Modern Redaction
Ingredients:
4 salmon steaks cut 2.5cm thick
2 tbsp chives, finely chopped
salt and freshly-ground black pepper, to taste anchovy sauce or caper sauce, to serve
butter
foil
Method:
Liberally butter a four sheets of foil. Season the salmon steaks well, place in the centre of the foil sheets then scatter the chives over the top, roll up the ends to enclose the fish.
Place on a hot barbecue or griddle pan and cook for about 20 minute, or until the fish is cooked through. Serve in the parcels accompanied by the anchovy sauce or caper sauce
