2 lbs. fresh salmon
A sprig of parsley
2 cloves garlic
A bit of sage
A bay leaf
1 egg
Flour
Salt, pepper
Mayonnaise
Oil for frying
Boil the piece of salmon for half an hour with the parsley, garlic,
sage and bay leaf. Bone and roll into fillets 3/4 inch thick. If the
fish has boiled very tender it may be necessary to tie the fillets in
shape with string or strips of cheese cloth. Dip in beaten egg, then
in flour, salt and pepper. Sauté a delicate brown. Serve with oil
mayonnaise. The white from the egg used in the mayonnaise may serve
for dipping the fillets if only a small piece of salmon is cooked.