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Salmon Normande

Name: Salmon Normande
Ingredients: 3 Salmon — Fresh salmon slices about 2.5 cm thick; 1 White onion — Small white onion, sliced for six-hour salmon marinade; 3 Parsley root — Parsley roots, chopped for six-hour salmon marinade; 0.5 Lemon — Lemon, sliced for six-hour salmon marinade; 2 Clove — Cloves for six-hour salmon marinade; 1 Bay leaf — Bay leaf, crushed for six-hour salmon marinade; 0.5 Teaspoon Thyme — Ground thyme for six-hour salmon marinade; source unit: teaspoon; 1 Teaspoon Black peppercorn — Whole black peppercorns for six-hour salmon marinade; source unit: teaspoon; 1 Teaspoon Allspice — Allspice for six-hour salmon marinade; source unit: teaspoon; 3 Tablespoon Vinegar — Vinegar for six-hour salmon marinade; source unit: tablespoon; 1 Tablespoon Salt — Salt for six-hour salmon marinade; source unit: tablespoon; 950 Millilitre Water — Cold water for six-hour salmon marinade; source unit: millilitre; 1 Onion — Onion, sliced for salmon poaching; 1 Carrot — Carrot, sliced for salmon poaching; 2 Parsley root — Parsley roots for salmon poaching; 1 Thyme sprig — Thyme sprig for salmon poaching; 2 Bay leaf — Bay leaves for salmon poaching; 2 Clove — Cloves for salmon poaching; 60 Millilitre White wine — White wine, about half a US gill for salmon poaching; source unit: millilitre; 1 Teaspoon Salt — Salt, a heaped measure for salmon poaching; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper for salmon poaching; source unit: teaspoon; 1 Tablespoon Vinegar — Vinegar for salmon poaching; source unit: tablespoon; 1 Tablespoon Clarified butter — Clarified butter for Normande sauce; source unit: tablespoon; 1 Tablespoon Flour — Flour for Normande sauce; source unit: tablespoon; 90 Millilitre White wine — White wine for sauce base, about three-quarters US gill; source unit: millilitre; 0.25 Teaspoon Cayenne pepper — Cayenne for sauce, estimated saltspoon; source unit: teaspoon; 0.5 Teaspoon Salt — Salt for sauce, estimated two saltspoons; source unit: teaspoon; 1 Pasteurized egg yolk — Pasteurized egg yolk equivalent for sauce; 0.25 Lemon — Lemon for sauce juice; 6 Oyster — Small fresh oysters, shelled

Three salmon slices marinated and gently cooked in court-bouillon, dressed with oyster-shrimp Normande sauce and heart-shaped bread croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0088. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Refrigerate the salmon during the six-hour No. 24 marinade, discard marinade after raw-fish contact and use fresh poaching water. Cook each salmon slice to the current Health Canada fish endpoint 70°C with a clean thermometer rather than trusting the No. 25 thirty-minute guide for whole bass. Reserve at least 180 mL clean strained cooking liquor for the independently specified No. 89 sauce. Use pasteurized yolk in that sauce and reach 74°C for its egg and oysters; brown No. 90 bread hearts separately. Omit No. 25 parsley and melted-butter service garnishes because No. 88 specifies Normande sauce and hearts instead. Limites : Salmon slice mass, poaching water to cover, actual 180 mL liquor availability, marinade uptake, number of hearts cut from six slices, sauce viscosity and shellfish product vary. No. 89 sauce cohesion and safe oyster endpoint require actual product/temperature verification during preparation. No fish was cooked or tasted.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

3 SalmonFresh salmon slices about 2.5 cm thick
1 White onionSmall white onion, sliced for six-hour salmon marinade
3 Parsley rootParsley roots, chopped for six-hour salmon marinade
0.5 LemonLemon, sliced for six-hour salmon marinade
2 CloveCloves for six-hour salmon marinade
1 Bay leafBay leaf, crushed for six-hour salmon marinade
0.5 Teaspoon ThymeGround thyme for six-hour salmon marinade; source unit: teaspoon
1 Teaspoon Black peppercornWhole black peppercorns for six-hour salmon marinade; source unit: teaspoon
1 Teaspoon AllspiceAllspice for six-hour salmon marinade; source unit: teaspoon
3 Tablespoon VinegarVinegar for six-hour salmon marinade; source unit: tablespoon
1 Tablespoon SaltSalt for six-hour salmon marinade; source unit: tablespoon
950 Millilitre approximately 4 US cupsWaterCold water for six-hour salmon marinade; source unit: millilitre
1 OnionOnion, sliced for salmon poaching
1 CarrotCarrot, sliced for salmon poaching
2 Parsley rootParsley roots for salmon poaching
1 Thyme sprigThyme sprig for salmon poaching
2 Bay leafBay leaves for salmon poaching
2 CloveCloves for salmon poaching
60 Millilitre approximately one quarter US cupsWhite wineWhite wine, about half a US gill for salmon poaching; source unit: millilitre
1 Teaspoon SaltSalt, a heaped measure for salmon poaching; source unit: teaspoon
0.5 Teaspoon PepperPepper for salmon poaching; source unit: teaspoon
1 Tablespoon VinegarVinegar for salmon poaching; source unit: tablespoon
1 Tablespoon Clarified butterClarified butter for Normande sauce; source unit: tablespoon
1 Tablespoon FlourFlour for Normande sauce; source unit: tablespoon
90 Millilitre approximately 3 US fluid ouncesWhite wineWhite wine for sauce base, about three-quarters US gill; source unit: millilitre
0.25 Teaspoon Cayenne pepperCayenne for sauce, estimated saltspoon; source unit: teaspoon
0.5 Teaspoon SaltSalt for sauce, estimated two saltspoons; source unit: teaspoon
1 Pasteurized egg yolkPasteurized egg yolk equivalent for sauce
0.25 LemonLemon for sauce juice
6 OysterSmall fresh oysters, shelled
6 Canned shrimpWhole canned shrimp, drained
6 Canned mushroomSmall canned mushroom caps, drained
6 TruffleVery thin truffle slices
60 Millilitre approximately one quarter US cupsMadeira wineMadeira for garnish, about half a US gill; source unit: millilitre
6 Sandwich breadThin sandwich-bread slices for small heart croutons
WaterFresh cold water for salmon poaching
ButterButter for lightly coating salmon pan
Clarified butterClarified butter for No. 90 croutons

Method

Steps

Step 1
Make the full No. 24 raw-fish marinade from the listed sliced onion, chopped parsley roots, lemon, spices, vinegar, salt and about 950 mL cold water. Submerge the three salmon slices in a clean nonreactive container, cover and refrigerate for the printed six hours. Drain the salmon and discard the raw-fish marinade.
Step 2
Make the fresh No. 25 court-bouillon in a lightly buttered wide fish pan: set sliced onion, carrot, parsley roots, thyme, bay and cloves beneath the salmon; add about 60 mL white wine, only enough fresh cold water to cover, a heaped teaspoon salt, half teaspoon pepper and one tablespoon vinegar. Bring covered to a boil, reduce promptly to a gentle simmer and use the printed thirty minutes for whole bass only as a guide. Check each salmon slice separately reaches 70°C; lift to a clean hot dish and strain at least 180 mL cooking liquid for the sauce.
Step 3
Prepare the complete No. 89 Normande sauce from the listed clarified butter, flour, about 90 mL white wine, reserved fish liquor, cayenne, salt, pasteurized yolk and quarter-lemon juice. Boil the butter-flour-wine-liquor base ten printed minutes; thicken gently with yolk and lemon without a hard boil until at least 74°C, then strain. Boil six oysters, six canned shrimp, six mushroom caps and six thin truffle slices with about 60 mL Madeira for five printed minutes; verify oysters reach 74°C. Combine sauce and garnish, warming about four printed minutes until safely hot without curdling.
Step 4
Trim six thin sandwich-bread slices, cut into small hearts, lightly drip with unmeasured clarified butter and oven-brown for the printed four minutes or until golden. Spoon the hot coherent Normande sauce over the three safely cooked salmon slices; arrange some of the golden hearts on the hot dish and serve. Do not add the separate No. 25 parsley or melted-butter service garnishes.

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