Salmon Alla Fiorentina
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 1 ingredient
- 1 egg Flour Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 2 lbs.
- fresh salmon A sprig of parsley 2 cloves garlic A bit of sage A bay leaf 1 egg Flour Salt, pepper Mayonnaise Oil for frying Boil the piece of salmon for half an hour with the parsley, garlic, sage and bay leaf.
- Bone and roll into fillets 3/4 inch thick.
- If the fish has boiled very tender it may be necessary to tie the fillets in shape with string or strips of cheese cloth.
- Dip in beaten egg, then in flour, salt and pepper.
- Sauté a delicate brown.
- Serve with oil mayonnaise.
- The white from the egg used in the mayonnaise may serve for dipping the fillets if only a small piece of salmon is cooked.
Plating
Cookware for this recipe
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Frying pan
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Saucepan