No. 1182 — Deep-Fried Salmon Cutlets Coated in Béchamel
English historical translation of Molokhovets recipe No. 1182 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the salmon fillet into neat, even slices and sprinkle on both sides with salt and pepper.
Place on a buttered sauté pan with a spoonful of broth, cover and cook gently in their own juices, turning often, or preferably cook in the oven. Cool.
Make a very thick béchamel by mixing two spoonfuls of butter with one glass of flour, then gradually adding four glasses of chicken or meat broth while stirring. Boil thoroughly.
Add one glass of thick cream and finely chopped champignons or mushroom essence, reduce to about 2½ glasses, strain and season with lemon juice.
Pour off one glass of sauce and cool. Coat the salmon pieces carefully on all sides and put in a cool place until the coating is firm.
Roll the coated fish in grated stale bread and, about fifteen minutes before serving, fry in boiling fat for no more than eight to ten minutes until brown.
Remove with a slotted spoon, drain on absorbent paper and, after about three minutes, arrange on a folded clean napkin on a dish with bunches of fresh herbs.
Thin the remaining one and a half glasses of still-warm sauce with broth to normal sauce consistency, boil and serve separately in a sauceboat.
To provide
2–3 Russian pounds of salmon, salt and pepper 1 spoonful of butter to grease the pan Broth ¼ Russian pound of butter and 1 glass of flour 4 glasses of chicken or meat broth | 1 glass of thick cream Champignons or champignon essence ¼ lemon and grated stale white bread 1 Russian pound of deep-frying fat and herbs for garnish |