Fillets of Salmon à la Mareschale 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 cooked or pickled seafood and ravigotte sauce or aurora sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Salmon à la Mareschale.
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This is a classic recipe for a Victorian version of Fillets of Salmon à la Mareschale 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. 206.—FILLETS OF SALMON A LA MARESCHALE.
Let these be prepared and bread-crumbed as directed in the foregoing case; and instead of frying them in lard, two ounces of clarified butter, in a saucepan, must be used for that purpose; and when the fillets of salmon are done, and dished up, garnish the centre of the entrée with either muscles, oysters, prawns, or shrimps (these must of course have been previously scalded or pickled); pour over the garnish and round the fillets some ravigotte sauce, No. 34, or aurora sauce, No. 88, and serve hot.
Modern Redaction
Ingredients:
4 salmon fillets
1 egg, beaten
200g fine breadcrumbs
60g clarified butter, for frying ravigotte sauce or aurora sauce
pickled or cooked mussels, oysters, prawns or shrimp
Method:
Remove any skin from the salmon fillets then dip in the egg and coat in the breadcrumbs. Melt the clarified butter in a frying pan and when hot, add the breaded salmon fillets and fry until golden brown and heated through.
Arrange the fillets on a serving dish in a square of overlapping fish so that there is a gap in the centre. Fill the centre with cooked or pickled muscles, oysters, prawns or shrimp then pour some ravigotte sauce or aurora sauce around and over the fish.
