CookEat Recipe
Salmon Verdoyant
Three large salmon slices with fresh-herb green butter folded into Hollandaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1095. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raw Atlantic-salmon steak slices and verify 70°C in each. Make the sauce with tarragon vinegar and ready-to-eat pasteurized yolk; retain all three separate butter uses and the unmeasured paper-coating butter. Fold all sieved green butter into the sauce and pour OVER the cooked fish. Limites : Fish starting mass is three-quarter pound EACH, not total; trimming, bones, pan liquor, green-butter sieve loss and sauce coverage remain unmeasured. Existing 70°C fish control retained; no added sauce bake or fish-liquor dose.
Method
Steps
Step 1
Season THREE Atlantic-salmon steak slices, EACH three-quarter pound raw, with ONE teaspoon salt and HALF teaspoon white pepper. Place with 59 mL white wine,118 mL water and 14 g butter in a frying pan. Cover with food-safe paper coated with additional unmeasured butter. Boil FIVE minutes then bake for the TWENTY-FIVE-minute guide at the selected modern 180°C setting, extending until each fish slice reaches 70°C. Remove paper, dress fish overlapping on a hot dish and keep warm.
Step 2
Pound TWO fresh parsley branches, ONE chervil branch, ONE watercress branch and ONE shallot to a paste. Work in the SEPARATE 14 g butter and press through a sieve into a bowl.
Step 3
For the full sauce, combine ONE LIGHT tablespoon crushed whole white pepper, FOUR tablespoons TARRAGON vinegar, ONE GOOD teaspoon fresh lemon juice, FOUR parsley leaves and FOUR chervil leaves. Gently reduce the combined infusion to HALF its observed amount, then press through clean cheesecloth.
Step 4
Whisk ONE ready-to-eat pasteurized yolk equivalent into the reduction ONE minute. Add 120 mL HOT MELTED butter measured by VOLUME DROP BY DROP while whisking. Season with provisional HALF teaspoon salt and EIGHTH teaspoon cayenne, whisk ONE minute and strain through clean cloth again.
Step 5
Gradually mix ALL the sieved green butter into the finished sauce until fully combined. Pour sauce OVER the hot salmon and serve promptly.
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