| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-8 oz. salmon fillets —remoulade sauce—– |
| 1/4 |
c |
Tarrragon vinegar |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Chopped celery |
| 1 |
tb |
Catsup |
| 1/4 |
c |
Green onion; chopped |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Paprika |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Prepared brown mustard |
INSTRUCTIONS
Steam the fillets in 1-2 cups of water depending on the pan used. For each
cup, add 1 tb of salt and stir. Steam the fillets for 9-10 minutes or
until they flake easily when tested with a fork.
In small bowl combine vinegar, mustard, catsup, paprika, salt, and cayenne.
Slowly add salad oil, beating constantly. (May also be done in a blender.)
Stir in celery, green onion, and parsley. Allow to stand 3-4 hours to
blend flavors.
Serves 4.
(Adapted from a recipe in "A Seafood Heritage", Department of Commerce,
1976)
Recipes sent to me from Bill, wight@odc.net
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