Fillets of Salmon à L'Indienne is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of fried, breaded, salmon pieces that are served with Indian (curry) sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Salmon à L'Indienne.
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This is a classic recipe for a Victorian version of Fillets of Salmon à L'Indienne 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. 205.—FILLETS OF SALMON A L'INDIENNE
Procure a pound and a half of salmon from the tail end (that part being cheapest); divide the fish from the backbone by running or slipping the edge of the knife along the side of the spine; and when this is effected, remove the skin in like manner; cut the fish into neat squares or heart-shaped pieces, about a quarter of an inch thick; dip these fillets in some beaten egg; drain and roll them in some fine bread-crumbs; fry them of a light-fawn colour in some lard previously made very hot for the purpose; and when done, dish them up neatly and pour over them some Indian sauce, No. 73, and sprinkle the fillets some finely shred peel of the green mountain gherkins, to be had of Crosse and Blackwell, Soho-square.
Modern Redaction
Ingredients:
675g salmon tail
1 egg, beaten
200g fine breadcrumbs
butter or lard, for frying Indian sauce, to serve
gherkin or cucumber peel, finely grated, to garnish
Method:
Fillet the salmon then remove the skin. Cut the flesh into neat squares (or, if making this for Valentine's day, into heart-shaped pieces). Dip the fish pieces in the beaten egg then coat evenly in the breadcrumbs.
Heat butter or lard in a frying pan, add the fish pieces and fry until golden brown and heated through. When done, arrange on a serving dish, pour over some Indian sauce and garnish with finely-grated gherkin or cucumber peel
