Ingredients Jump to Instructions ↓

  1. for Baked Salmon With Colbert Sauce For Sauce Recipe

  2. 1 slice salmon,

  3. 1 1/2 lbs. in weight

  4. 4 tablespoons melted vegetable shortening

  5. 1 tablespoon tarragon vinegar

  6. 1 chopped shallot, gherkin and anchovy

  7. Salt, pepper, and red pepper to taste

  8. 4 tablespoons vegetable shortening

  9. 2 tablespoons flour

  10. 1 teaspoon lemon juice

  11. 3 anchovies

  12. 1 tablespoon chopped parsley

  13. Pepper to taste

  14. 2 cups fish stock, or milk and water

Instructions Jump to Ingredients ↑

  1. For fish.

  2. Mix vegetable shortening with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it "marinade," as it is called, for one hour.

  3. At the end of that time lift it out; do not shake off any ingredients that are sticking to it.

  4. Now lay it in a well vegetable shorteninged fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes.

  5. For sauce.

  6. Melt vegetable shortening in small saucepan, stir in flour, add fish stock and stir until it boils and thickens.

  7. Rub anchovies through fine sieve, and add with seasonings.

  8. Serve in hot tureen with fish.

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