Matelote of Salmon

Ingredients

• a large skinned whiting
• four ounces of panade
• two ounces of butter
• one tablespoonful of cold, stiff Bechamel sauce
• the yolks of two eggs
• the white of one
• salt
• pepper
• grated nutmeg
• eighteen small quenelles
• two to three pounds of salmon
• two ounces of butter
• two dessertspoonfuls of finely chopped herbs
• the juice of one lemon
• one glass of Chablis or Sauterne
• three truffles
• eighteen small mushrooms
• twelve small braised onions
• half a pint of rich Espagnol sauce
• one ounce of meat glaze

Method

1. 1

   Prepare whiting forcemeat by removing flesh and mixing with panade and butter.

2. 2

   Rub through a sieve, then mix in Bechamel, egg yolks, and seasonings.

3. 3

   Form into quenelles.

4. 4

   For salmon, cut into slices, add butter, herbs, lemon juice, wine, truffles, mushrooms, onions, Espagnol sauce, and quenelles.

5. 5

   Cook gently and serve.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 20. The excerpt below is the record exactly as published.

MATELOTE OF SALMON TD REPARE some whiting forcemeat by re- moving the flesh from a large skinned whiting. Put it into a mortar with four ounces of panade (flour and water or soaked bread made into a paste) and two ounces of butter. Rub all through a sieve ; return to the mortar, and work in gradually one tablespoonful of cold, stiff Bechamel sauce, the yolks of two eggs, and the white of one ; season with salt, pepper and grated nutmeg. Make this 51 THE DUDLEY RECIPES up into eighteen small quenelles and place on one side. For the Salmon Matelote : Take two to three pounds of salmon cut into half-inch slices, two ounces of butter, twro dessertspoonfuls of finely chopped herbs (parsley, chervil, tarragon and chives), the juice of one lemon, one glass of Chablis or Sauterne, three truffles, eighteen small mush- rooms, fresh or preserved, twelve small braised onions, half a pint of rich Espagnol sauce, one ounce of meat glaze

Cook this with the app: pantry check, scaling, and the assistant.