Saturday, September 13, 2008

Salmon a la genevese

Cooking Adventures: Salmon a la genevese


2 slices of salmon

2 chopped shallots

a little parsley

a small bunch of herbs

2 bay-leaves

2 carrots

Pounded mace, pepper and salt to taste

4 tablespoonfuls of Madeira

1/2 pint of white stock, thickening of butter and flour

1 teaspoonful of essence of anchovies

The juice of 1 lemon, cayenne and salt to taste

Cooking Adventures Guide:

First, rub the bottom of a stew pan over with butter, and put in the shallots, herbs, bay-leaves, carrots, mace, and seasoning. After that stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stew pan. Then add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time needed is 1-1/4 hour.

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