Thursday, January 13, 2011

Salmon a la Genovese

Illustration Purpose Only


  • 2 slices of salmon, 
  • 2 chopped shalots, 
  • a little parsley, 
  • a small bunch of herbs, 
  • 2 bay-leaves, 
  • 2 carrots, 
  • pounded mace, 
  • pepper and salt to taste, 
  • 4 tablespoonfuls of Madeira, 
  • 1/2 pint of white stock, 
  • thickening of butter and flour, 
  • 1 teaspoonful of essence of anchovies, 
  • the juice of 1 lemon, 
  • cayenne and salt to taste. 


  • Rub the bottom of a stewpan over with butter, 
  • and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; 
  • stir them for 10 minutes over a clear fire, 
  • and add the Madeira or sherry; simmer gently for 1/2 hour, 
  • and strain through a sieve over the fish, which stew in this gravy. 
  • As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; 
  • add the stock, 
  • thicken with butter and flour, 
  • and put in the anchovies, lemon-juice, cayenne, and salt; 
  • lay the salmon on a hot dish, pour over it part of the sauce, 
  • and serve the remainder in a tureen. 

Time. 1-1/4 hour.


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