recipes@decwrl.UUCP (06/27/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE SALMON-TENO M "4 Jun 86" 1986 .RZ "TENO SALMON" "Traditional salmon dish from Lappland" This is the traditional way to prepare salmon on the river Teno (the northern border river between Norway and Finland). .IH "serves 1 person" .IG "\(34 lb" "salmon, per person" "300 g" .IG "" "water, butter, salt" .PH .SK 1 Cross cut .AB "1-inch" "2-cm" slices from the salmon. I prefer slices about the size of my palm but also smaller ones will do. Use toothpicks to bind them into round cutlets. .SK 2 Pour .AB "\(14 inch" "\(12 cm" water into a frying pan, and bring it to a boil. .SK 3 Add cutlets and simmer until the water has evaporated. Turn cutlets once during cooking. .SK 4 Add butter, fry lightly on both sides. .SK 5 Add salt to taste and remove toothpicks. .NX Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not traditional, but...) .SH RATING .I Difficulty: very easy. .I Time: 5 minutes to prepare, 20 minutes to cook. .I Precision: don't let water cover the cutlets. .WR Simo Salanne Dava Information Systems, Helsinki, Finland seismo!mcvax!penet!davasun!sos