Salmon, Matelote Sauce

Ingredients

• salmon
• a marinade
• a good bit of butter
• two spoonfuls of flour
• a pint of red wine
• onions
• mushrooms
• parsley
• green onions
• a small piece of glaze
• a small bit of butter
• a quarter of a pound of fresh butter
• essence of anchovies
• the juice of a lemon
• salt
• pepper
• a little sugar

Method

1. 1

   Stew salmon in marinade.

2. 2

   Make a brown sauce with butter and flour, add onions, moisten with red wine, and season.

3. 3

   Cover salmon with sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 90. The excerpt below is the record exactly as published.

Salmon, Matelote Sauce. Make a marinade, in which stew the salmon. AVhen it is done, pick off the scales carefully. Pour the marinade over the salmon to keep it hot. Then make a sauce in the following manner:— Put a good bit of butter and two spoonfuls of flour in a stew-pan, and make a brown sauce. When it begins to colour, throw four or six onions into your sauce, and let them melt ; keep stirring Avith a av ooden spoon. Then moisten with a pint of red wine ; add a few spoonfuls FISH. 147 of the marinade in Avhicli you have stewed the sahnon, some trimmings of mushrooms, a bunch of parsley and green onions well seasoned, and a small piece of glaze ; season the whole, and put a little sugar to correct the acidity of the wine ; skim the grease, and keep the sauce thick. In case it should not be thick enough to cover the fish, add a small bit of butter kneaded with flour, a quarter of a pound of fresh butter, some essence of anchovies, the juice of a lemon, and some salt and pepper

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