Salmon with Sharp Sauce

Ingredients

• two slices of salmon not quite an inch in thickness
• a tablespoonful and a half of shallots
• one ounce of butter
• two tablespoonfuls or more of French vinegar
• half an ounce of flour
• three-quarters of a pint of fish stock
• a small quantity of chopped pickled gherkins
• pepper
• salt
• a few drops of colouring

Method

1. 1

   Marinate salmon slices in oil, salt, lemon juice, and herbs for an hour.

2. 2

   Broil on a well-oiled gridiron.

3. 3

   For the sauce, cook shallots with seasoning, butter, and vinegar until reduced.

4. 4

   Add flour, fish stock, and simmer for 30 minutes.

5. 5

   Strain, add gherkins, and serve with salmon.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 3. The excerpt below is the record exactly as published.

Salmon with Sharp Sauce). — Take two slices of salmon not quite an inch in thickness and lay them in a marinade composed of oil, salt, lemon juice and herbs, for an hour or so. Then place the slices of salmon on the gridiron, which should be previously well oiled, and broil them carefully over a moderate, but very clear, fire. Serve with the following sauce in a boat : — Peel and chop up very finely some shallots ; of these, take a tablespoonful and a half and put them in a saucepan with salt, pepper, a little grated nutmeg, one ounce of butter, and two table- spoonfuls or more of French vinegar. Stir over the fire till the vinegar is reduced, which will be shown by the butter becoming clear. Then mix in about half an ounce of flour, stir well and add gradually three-quarters of a pint of fish stock ; let the sauce boil slowly for half an hour, skimming it occasionally. Then strain, add a small quantity of chopped pickled gherkins with pepper and salt if necessary, and a few drops of colouring

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