Salmon Cutlet
Ingredients
Directions
Prepare
Cut a slice of salmon 1 inch thick from the middle of a large fish.
Wrap the salmon in oiled writing paper.
Fry and serve
Fry the wrapped salmon in plenty of fat for about 10 minutes.
Remove from fat, drain, and serve in the paper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salmon cutlet
- Its protein sets as it cooks, turning the flesh firm and opaque.
- Fat for frying
- Conducts heat evenly and gives the outside a golden, crisp surface.
The step that matters
Frying time. Fish cooks quickly, and its proteins tighten and squeeze out moisture when overheated. Frying for about 10 minutes while the salmon stays wrapped helps keep the flesh moist and prevents it from drying out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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