Fillets of Salmon à la Tartare 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 Tartar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Salmon à la Tartare.
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This is a classic recipe for a Victorian version of Fillets of Salmon à la Tartare 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. 207.—FILLETS OF SALMON A LA TARTARE.
Trim, crumb, and fry the fillets of salmon as in the foregoing case, and dish them up on some Tartar sauce, No. 38, previously placed in the centre of the dish.
Modern Redaction
Ingredients:
4 salmon fillets
1 egg, beaten
200g fine breadcrumbs
60g clarified butter, for frying tartar sauce
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.
Pour some tartar sauce in the centre of a serving plate and arrange the fish fillets (overlapping them slightly) on top of this. Pour a little more Tartar sauce over the top then serve.
