CookEat Recipe
Salmon Sauce Fleurette
Three wine-baked salmon slices sauced with No320 Fleurette and separately reduced fish pan liquor. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2076. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify 70°C salmon centre. The sauce uses separately procured plain prepared fish stock; reduce the salmon pan liquor by half and add it once afterward. Keep seven lemon drops and the quarter fruit distinct. Limites : Three salmon slices each start at three-quarter pound; edible recovery, paper butter, pan reduction and finished sauce yield remain unknown.
Method
Steps
Step 1
Put THREE salmon slices, EACH three-quarter pound before cooking, in a pan with 14 g butter,118 mL white wine, ONE parsley branch, juice of QUARTER lemon, HALF teaspoon salt and HALF teaspoon pepper. Cover with food-safe paper coated with additional unmeasured butter. Oven-cook for the THIRTY-minute guide until fish centre reaches 70°C; remove paper and move fish to a hot dish.
Step 2
For the full sauce, heat TWO tablespoons melted butter and stir in ONE AND HALF tablespoons sifted flour for ONE minute. Whisk in 120 mL HOT milk and 60 mL separately prepared plain commercial fish stock for FIVE minutes. Season with provisional HALF teaspoon salt, QUARTER teaspoon cayenne and EIGHTH teaspoon nutmeg; boil FIVE minutes.
Step 3
Mix in ONE teaspoon EACH chopped parsley and chives, the SEPARATE 14 g butter in small pieces and SEVEN drops lemon juice.
Step 4
Reduce the salmon pan liquor to HALF its observed amount, strain it into the SAME finished sauce and mix lightly. Pour OVER the fish and serve promptly.
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