To Fry Salmon and Other Fish in Oil (To serve cold)

Instructions

1. Turn 1 small flask of fresh olive oil into a small deep frying-pan kept for the purpose, and place it over a clear fire.
2. As soon as the oil ceases to bubble, lay in a pound and a half of delicate salmon, properly cleansed and well dried in a cloth.
3. Fry it gently until it is cooked quite through - about half an hour or rather more. The surface should be only lightly browned; when the proper colour is attained, lift the pan so high from the fire as to prevent the colour being deepened.
4. Drain the fish well when it is done, and when it is perfectly cold, dish it and garnish it with light foliage. It is served cold.
5. For fillets: fillets of soles, plaice, brill, small turbots or other flat fish may be fried in the same way, allowing 5 to 10 minutes, and arranged in a symmetrical form round a portion of a larger fish, or by themselves.
6. Acton recommends one of the Mauritian chutnies from this chapter as an accompaniment.
7. Obs.: strain the oil through a sieve and set it aside as the fish is done; it will serve many times for frying if this is observed.