Cut salmon into slices about one inch thick.
Season the slices with pepper and salt.
Butter a sheet of white paper, and lay each slice on a separate piece.
Envelope the salmon with the ends of the paper twisted.
Broil gently over a clear fire until cooked.
Serve with anchovy or caper sauce.
When higher seasoning is required, add a few
chopped herbs and a little spice.
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