CookEat Recipe
Salmon Trout au Bleu with Hollandaise
Three wine-baked salmon trout slices with Hollandaise separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0557. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raw fresh salmon-trout steak slices three-quarters inch thick, and verify 70°C in each slice after the thirty-minute oven guide. Make the full sauce once with tarragon vinegar and pasteurized yolk, reducing its acid infusion to half its observed amount and adding hot melted butter drop by drop. Serve sauce separately; the folded napkin is with or under the dish. Limites : Scientific species, fish slice mass, actual supplier colour, sauce reduction/output and lemon whole-fruit count are unspecified. Historical 30 minute oven guide does not certify 70°C; full sauce is made once and served separately, with no implied six-tablespoon child 276 portion.
Method
Steps
Step 1
Place three fish slices in a pan with butter, claret, water, salt, paprika, sliced onion and parsley branches. Cover fish with buttered food-safe paper and bake about thirty minutes as a guide, verifying 70°C in each slice.
Step 2
No. 279 Hollandaise: In a small enamelled pan combine one LIGHT tablespoon freshly crushed whole white pepper, four tablespoons TARRAGON vinegar, one GOOD teaspoon fresh lemon juice and four washed parsley plus four chervil leaves. Heat gently at range edge, stirring occasionally, until this mixture reduces to half its observed quantity; source gives no time.
Step 3
No. 279 Hollandaise: Press reduced infusion through clean cheesecloth into a bowl. Add one pasteurized egg-yolk equivalent and whisk sharply for the printed one minute.
Step 4
No. 279 Hollandaise: Drop about 120 mL hot melted good butter into the yolk mixture drop by drop while whisking briskly and continuously. Season with provisional salt and cayenne; whisk for a further printed minute. Press through clean cloth into a sauce bowl and hold only briefly for immediate fish service.
Step 5
Remove the buttered paper and place the fish on a hot dish, with a clean folded napkin WITH or UNDER the dish. Decorate with SIX lemon pieces and parsley greens. Serve the same full Hollandaise sauce separately in a bowl.
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