Fillets of Salmon à la Ravigotte is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of salmond pieces cooked in clarified butter with parsley and lemon juice that's served with ravigotte sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Salmon à la Ravigotte.
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This is a classic recipe for a Victorian version of Fillets of Salmon à la Ravigotte that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 208.—FILLETS OF SALMIN A LA RAVIGOTTE
Trim the fillets of salmon in the form of squares or ovals, place them neatly in a saucepan with a little clarified butter, pepper, and salt, chopped parsley, and the juice of half a lemon; and set them in the oven or upon a slow fire until done on one side, and then turn them over; and when done through, drain and dish them up in a ring; sauce over with ravigotte sauce, No. 34 or No. 57.
Modern Redaction
Ingredients:
2 large salmon fillets
3 tbsp clarified butter
salt and freshly-ground black pepper
2 tbsp parsley, chopped
juice of 1/2 lemon raivgotte sauce, to serve
Method:
Trim the salmon fillets into neat squares or ovals then melt the clarified butter in a saucepan, add the salmon pieces and season with salt and black pepper. Now add the parsley and lemon juice. Cook over low heat for about 10 minutes then turn the salmon pieces over and cook for a further 10 minutes, or until done through.
When the salmon pieces have cooked drain them and arrange in a neat circle on a warmed serving dish. Pour over the ravigotte sauce and serve.
