Salmon with Matelot Sauce

Ingredients

• a piece of salmon
• a good bit of butter
• two spoonfuls of flour
• four or six onions
• a bottle of red wine
• trimmings of mushrooms
• a bunch of parsley
• a small piece of glaze
• a little sugar

Method

1. 1

   Make a roux with butter and flour, add onions and let them melt.

2. 2

   Moisten with red wine, add marinade from the salmon, mushrooms, parsley, glaze, and sugar.

3. 3

   Skim grease and keep sauce thick.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1687. The excerpt below is the record exactly as published.

Salmon with Matelot Sauce. — iMake a marinade, in which stew the salmon. When it is done, pick off the scales carefully. Pour the marinade over the salmon to keep it hot. Then make a matelot sauce in the following manner: — Put a good bit of butter and two spoonfuls of flour into a stewpan, and make a roux. When it begins to colour, throw four Or six onions into the roux, and let them melt ; keep stirring with a wooden spoon. Then moisten with a bottle of red wine ; add a few spoonfuls of the marinade in which you have stowed the salmon, some trimmings of mush- rooms, a bunch of parsley and green onions well seasoned, and a small piece of glaze ; season the whole, and put a little sugar

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