4 salmon steaks
1 parsley sprigs
LEMON WEDGES ANCHOVY BUTTER
6 anchovy fillets
2 tbsp milk
6 tbsp butter
1 drop tabasco sauce
1 pepper
Directions
Pre-heat the grill to high heat. Oil the grill rack and place each
steak to ensure an even heat. Place a small knob of Anchovy Butter
(divide a quarter of the mixture in four) on each steak. Grill for 4
minutes.
Turn the steaks with a fish slice and place another quarter of the
butter among the steaks. Grill on the second side 4 minutes. Reduce
the heat and allow to cook for a further 3 minutes, less if the
steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each
steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl
with a wooden spoon until creamy. Cream all ingredients together and
chill.
Serves 4.
(Adapted from a recipe in "Classic Fish Dishes," by Myra Street)
Servings: 4 servings
Anchovy-Grilled Salmon Steaks Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Meat; Salmon; Seafood
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into history, certainly as far back into history as pharonic Egypt, and potentially, even further back. In practice though, generally, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also informs us how the ancient cooks made use of a wide range of herbs and spices, including many that are still in use today like bay, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like basil and rosemary. These new culinary innovations caused a surge in manuscripts on food, most of which still exist in academic collections. For the centuries that followed, the wealthy families of Wesstern Europe competed to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes to help cooks of their time. By the advent of the twentieth century, recipe publications are highly popular as a result of increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Anchovy Grilled Salmon Steaks recipe.
