Baked Salmon and Caper Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of salmon fillets, dotted with butter and served with caper sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Salmon and Caper Sauce.
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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
302. INGREDIENTS.—2 slices of salmon, 1/4 lb. butter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode.—Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.
Time.—About 3/4 hour. Average cost, 1s. 3d. per lb.
Seasonable from April to August.
Sufficient for 4 or 5 persons.
Modern Redaction
Ingredients:
2 salmon fillets
115g butter, diced
1/2 tsp parsley, chopped
1 shallot, finely chopped
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
200ml caper sauce
Method:
Lay the salmon, skin side down, in the base of a baking dish. Dot with the butter then scatter the parsley and shallot over the top. Season with the nutmeg, salt and black pepper then transfer to the oven.
Bake for about 30 minutes, basting frequently with the butter then remove the fish to a plate and pour over the caper sauce (prepare this as the salmon is cooking).
