Tuesday, April 21, 2009

Salmon Steaks with Claret Sauce

Put four salmon steaks into a buttered saucepan with salt, pepper, and grated nutmeg to season, add a bunch of parsley, a teaspoonful of mixed sweet herbs, a chopped onion, and two cupfuls of Claret (red wine). Cover with a buttered paper, simmer until done, and drain.

Strain the sauce, thicken with flour cooked brown in butter, skim, add two tablespoonfuls of butter and the juice of a lemon; pour over the fish and serve.

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