How To Cook: |
|
|
1. Cut from the tail end of a small salmon as many thin slices as are wanted and rub them with a little salt.
|
2. Then cover a gridiron with some bay leaves, lay the slices of fish over and set it on a moderate charcoal fire.
|
3. When nicely browned on both sides, dish it up and squeeze a lemon over.
|
4. Alternatively, make a sauce: skin the almonds and pound them well in a mortar with the peeled garlic cloves.
|
5. Add the piece of bread previously soaked in water, a little salt and 3 teaspoons of olive oil.
|
6. Pound them all together until they form a paste, then moisten it with lemon juice or wine vinegar and some water to form a smooth sauce, but not too thick.
|
7. Pour it over the fish instead of lemon and serve hot.
|
NOTE:
|
This sauce may be used with any kind of fried or broiled fish, if desired.
|
|