CookEat Recipe
Salmon Bien with Hollandaise-Bien Sauce
Three three-quarter-pound salmon slices poached/baked under buttered paper with No3130 sauce served separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3129. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed PDF p990 confirms No3129 despite OCR leading dash; egg sauce and fish endpoints require independent verification. Limites : Documentary adaptation with a synthetic illustration; not cooked, measured or tasted. Fish edible recovery and sauce yield are unmeasured. Pasteurized shell-egg yolks are selected for the sauce. Butter for the paper and parsley garnish have no printed quantities; source cooking times remain guides.
Method
Steps
Step 1
Prepare No3130 ONCE. In an enamelled saucepan combine its one teaspoon freshly crushed whole white pepper, one sound shallot, one small branch EACH parsley and chervil, rind of ONE QUARTER lemon and about89mL vinegar. Slowly reduce to ONE QUARTER of the observed initial liquid, then strain through clean cheesecloth into a bowl.
Step 2
Use TWO yolks from commercially pasteurized shell eggs suitable for this gently heated sauce. Add to the strained reduction and whisk sharply for ONE source minute BEFORE the bain-marie. Set the bowl in a pan of boiling water reaching HALF its height, then briskly whisk for the separate THREE-minute historical guide. Follow the selected product handling instructions; these timings do not certify an attained safe temperature.
Step 3
While whisking briskly, add about59mL hot clarified butter DROP BY DROP, then THREE tablespoons thick cream also DROP BY DROP. Add TWO saltspoons salt and HALF saltspoon cayenne, mix well and strain through clean cheesecloth a SECOND time. Measure the actual FINISHED sauce; no repeated parent batch or guaranteed yield. Keep safely for prompt separate service.
Step 4
Arrange the THREE purchased three-quarter-pound salmon slices in a sautoire with the separate28g fish butter, about59mL white wine, juice of ANOTHER QUARTER lemon, one parsley branch, one teaspoon fish salt and half teaspoon fish pepper. Cover with food-safe paper lightly buttered with the separately unquantified butter. Boil for the source FIVE-minute guide, then oven-cook for the source TWENTY-minute guide, continuing as needed until every thickest fish portion reaches70C; no fixed oven temperature or measured cooking result is claimed.
Step 5
Remove all cover paper and transfer salmon to a clean hot dish. Garnish with a little fresh parsley greens, amount unknown, and serve the ONE actual No3130 sauce batch in a SEPARATE bowl. No sauce coating, extra parent batch or diner count is implied.
Cooked it? Rate it.
Cooked 0 times