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Salmon Demidoff

Name: Salmon Demidoff
Ingredients: 3 Slice Salmon — THREE fresh bone-in transverse salmon STEAK SLICES, ONE inch thick raw; mass unspecified, no comparator bone-removal or 0.75 lb assumption.; 120 Millilitre White wine — White wine; source unit: millilitre; 120 Millilitre Water — Plain WATER branch,120 mL; no fish-broth parent.; 14 Gramme Butter — Butter for fish pan, about half ounce; source unit: gramme; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.25 Teaspoon White pepper — White pepper, provisional saltspoon; source unit: teaspoon; 3 Pasteurized egg yolk — THREE pasteurized egg-yolk equivalents for liaison, no raw-yolk alternative selected.; 2 Tablespoon Butter — Very hot melted butter for sauce; source unit: tablespoon; 6 Slice Preserved black truffle — SIX VERY THIN slices of drained preserved BLACK truffle, topping across the whole batch.; Butter — Butter for cooking-paper cover

Three salmon slices under sauce with six thin truffle slices. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0371. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use fresh bone-in salmon steaks, the plain-water branch and pasteurized yolk equivalents. Verify 70°C in fish; reduce only the actual recovered pan liquor to one quarter, then preserve the no-boil sauce finish. Limites : Raw steak mass, paper butter, actual cooking-liquor recovery/reduction, sauce emulsion and coverage, truffle dimensions and diners remain unmeasured. Slice thickness is a raw-cut guide, not a weight.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

3 Slice SalmonTHREE fresh bone-in transverse salmon STEAK SLICES, ONE inch thick raw; mass unspecified, no comparator bone-removal or 0.75 lb assumption.
120 Millilitre approximately one half US cupsWhite wineWhite wine; source unit: millilitre
120 Millilitre approximately one half US cupsWaterPlain WATER branch,120 mL; no fish-broth parent.
14 Gramme approximately one half ouncesButterButter for fish pan, about half ounce; source unit: gramme
1 Teaspoon SaltSalt; source unit: teaspoon
0.25 Teaspoon White pepperWhite pepper, provisional saltspoon; source unit: teaspoon
3 Pasteurized egg yolkTHREE pasteurized egg-yolk equivalents for liaison, no raw-yolk alternative selected.
2 Tablespoon ButterVery hot melted butter for sauce; source unit: tablespoon
6 Slice Preserved black truffleSIX VERY THIN slices of drained preserved BLACK truffle, topping across the whole batch.
ButterButter for cooking-paper cover

Method

Steps

Step 1
Put THREE fresh one-inch-thick salmon steaks in a saucepan with 120 mL white wine,120 mL WATER,14 g butter, salt and white pepper. Cover with food-safe BUTTERED paper, butter amount unspecified. Bring to a boil, then bake in a hot oven for the source TEN-minute guide until each fish slice reaches 70°C. Lift fish with a skimmer onto a hot dish and keep warm.
Step 2
Mark the ACTUAL post-fish pan-liquor level and reduce TO ONE QUARTER of that observed level, using the source about FIVE minutes as a guide. Strain through clean CHEESECLOTH into another saucepan; no fixed 60 mL recovery is promised.
Step 3
Add THREE pasteurized yolk equivalents and sharply whisk THREE minutes over gentle heat. Add TWO tablespoons VERY HOT melted butter little by little while stirring, WITHOUT allowing the sauce to boil.
Step 4
Pour the SAME sauce OVER the salmon and place SIX VERY THIN slices of drained preserved black truffle on top across the batch. Serve.

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