CookEat Recipe
Salmon Trout with Colbert Sauce
Overlapping salmon-trout slices with reduced wine pan juices and hot Colbert sauce. The book titles this Hollandaise; this version follows its written Colbert-sauce method.
Method
Steps
Step 1
Heat the oven to 350°F. Put six fresh salmon-trout slices, each half an inch thick, in an oven-safe frying pan with half an ounce butter, one gill white wine, one teaspoon salt, one gill water and one tablespoon vinegar.
Step 2
Lightly butter a sheet of food-safe baking parchment rated for at least 350°F and cut to fit inside the pan. Lay it over the fish, keeping the paper clear of the burner. Boil on the stovetop for two minutes, then put the pan in the oven and bake for twenty minutes as a guide. Check each slice in its thickest part, away from bone, and continue as needed until it reaches at least 70°C.
Step 3
Lift off the paper and arrange the fish on a hot dish, each slice overlapping the next. Have freshly prepared hot Colbert sauce ready.
Step 4
Reduce the actual pan juices on the stovetop to half a gill. Add enough hot Colbert sauce for the dish, mix well with a wooden spoon and pour the combined sauce over the fish. Serve promptly.
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