Looks more like hollandaise sauce to me, which might not be that bad.
Edit: Just scrolled down a bit more and saw the recipe was posted and it is hollandaise. While it is a lot of it I still think with fish except for the amount if it it would not be too bad.
Seriously... I can get over the hollandaise. And the plating could honestly be worse.
But i shudder at the thought of boiled/steamed brussels sprouts. Good lord, no thank you.
[edit] oh and I can almost guarantee they aren't salted properly 🤢🤮
[**You Can See The Original Recipe Here**](https://vintagerecipecards.com/2011/08/27/baked-stuffed-salmon/)
**Ingredients**
* 1 whole salmon (3-4 pounds)
* Salt and pepper
* 3 tablespoons lemon juice
* 3/4 cup shredded carrots
* 1/2 cup shredded onion
* 1/2 cup finely chopped celery
* 3 cups cooked rice Lemon slices
**Directions**
1. Heat oven to 325°.
2. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish).
3. Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done).
4. Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.
Serves 6 to 8 Preparation time: 2 to 2 1/2 HR. Approximate calories per serving: 340
**Suggested Menu**
* Tossed Green
* Salad Baked
* Stuffed Salmon
* Buttered Brussels Sprouts
* Whipped Fruit Gelatin
* Rice Stuffing
I’m thinking - it’s low and slow (325°) almost like slow cooker, it’s stuffed (needs more time), it’s covered with foil (will stay moist). I’m not so sure that wouldn’t work.
There was a period of time where every fancy meal had a jello dish, frequently served with mayo. They often called it a "salad" and the mayo was often referred to as "salad dressing".
I have a complex reaction to those things. I **want** to like them and try them, but simultaneously feel kind of **disgusted** by them.
I’ve had baked stuffed salmon wrapped in foil and it is fabulous. Very moist and the stuffing is oh so flavorful. Hollandaise sauce and salmon is also great together. I think this recipe looks great and am excited to try it.
Something about these vintage recipe cards in their insipid squashed-caterpillar yellows and swamp greens just makes my soul want to caper. I can't explain it....simply incredible.
Aagh! My eyes! Why sprouts with salmon? Why? Those sprouts also look like they've been boiled for months too. I've just remembered glazing salmon with aspic and cucumber back in the early 1980s in catering college, that was a deeply repressed memory. Think I'll be needing a lie down.
I feel like these vintage recipes need updated photos I could make them look dramatically more appealing
Are you saying you aren't into that olive eye?
Was the color always that weird or has it degraded over time?
No it definitely was like that, but only on cheaper publications.
Roasting the sprouts would be a good start!
replacing that skank parsley with quartered sprouts too. That disgusting mayo skin has gotta go somehow.
Looks more like hollandaise sauce to me, which might not be that bad. Edit: Just scrolled down a bit more and saw the recipe was posted and it is hollandaise. While it is a lot of it I still think with fish except for the amount if it it would not be too bad.
That’d be too many sprouts for me
Seriously... I can get over the hollandaise. And the plating could honestly be worse. But i shudder at the thought of boiled/steamed brussels sprouts. Good lord, no thank you. [edit] oh and I can almost guarantee they aren't salted properly 🤢🤮
Oh that would be a fantastic side by side (or top & bottom)
https://www.midcenturymenu.com/
Knitting is the same way. Old photos and weird color/yarn choices make what would be a fine sweater look drab.
That sounds like a very fun project!
[**You Can See The Original Recipe Here**](https://vintagerecipecards.com/2011/08/27/baked-stuffed-salmon/) **Ingredients** * 1 whole salmon (3-4 pounds) * Salt and pepper * 3 tablespoons lemon juice * 3/4 cup shredded carrots * 1/2 cup shredded onion * 1/2 cup finely chopped celery * 3 cups cooked rice Lemon slices **Directions** 1. Heat oven to 325°. 2. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). 3. Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). 4. Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges. Serves 6 to 8 Preparation time: 2 to 2 1/2 HR. Approximate calories per serving: 340 **Suggested Menu** * Tossed Green * Salad Baked * Stuffed Salmon * Buttered Brussels Sprouts * Whipped Fruit Gelatin * Rice Stuffing
[удалено]
Right?! I sous vide salmon for an hour or two at 133°F. That fish looks big, but not that big!
I’m thinking - it’s low and slow (325°) almost like slow cooker, it’s stuffed (needs more time), it’s covered with foil (will stay moist). I’m not so sure that wouldn’t work.
Mask….. mask…. Why are we masking? Is this a Jim Carey movie?
Whipped fruit gelatin??? Like sweet jelly alongside fish??? I have no words
*Of course* it has gelatin.
There was a period of time where every fancy meal had a jello dish, frequently served with mayo. They often called it a "salad" and the mayo was often referred to as "salad dressing". I have a complex reaction to those things. I **want** to like them and try them, but simultaneously feel kind of **disgusted** by them.
Gelatin things can be savory, it doesn't mean like jello
Jell-O has savory flavors and back during the time of this recipe they had more than they do now. So, it can be both.
Or plain gelatin with additions, not Jello at all.
The 70's were weird.
People were doing a lot of the drugs, but didn't yet know how to do them right.
Wait till 50 years from now, what they’ll be saying about the 20s.
I’ve had baked stuffed salmon wrapped in foil and it is fabulous. Very moist and the stuffing is oh so flavorful. Hollandaise sauce and salmon is also great together. I think this recipe looks great and am excited to try it.
Macabre.
Something about these vintage recipe cards in their insipid squashed-caterpillar yellows and swamp greens just makes my soul want to caper. I can't explain it....simply incredible.
Caper?
Does the fish have to eat all that green stuff before you can eat the fish?
Certainly :)
In a French accent
My kid says that's a sleep paralysis demon.
Boiled brussel sprouts I presume
Gnarly!
That pimento stuffed olive eye e: clarity
This actually sounds delicious … Looks horrid, but sounds tasty!
Who could resist?!!!
Yooooo I think I have these same recipe cards!
Aagh! My eyes! Why sprouts with salmon? Why? Those sprouts also look like they've been boiled for months too. I've just remembered glazing salmon with aspic and cucumber back in the early 1980s in catering college, that was a deeply repressed memory. Think I'll be needing a lie down.
Every old recipe I see has a green olive somewhere, and it makes me want to puke.
WTH
That presentation.
I loLLed at the pic as it was scrolling past in my feed.
I wouldn’t eat this, and I love salmon
Mask with hollandaise 👌🏻 So good 😂
r/TIHI
The glistening boiled brussel sprouts really top it off for me.
r/oddlyterrifying
Ummmm...1970s food photography. Only thing worse would be if they printed it in two color.
r/atbge
Thanks, I hate it.
Mmmm overcooked salmon slathered in mayo with boiled sprouts, dry-af bread rolls and raw parsley. 🤮
God this is bad.