For 4 people.
5 cups of water
1 onion sliced
1 carrot, sliced
1 tsp salt, 4 peppercorns
1 cup of dry white wine
Simmer all the ingredients together for 45 minutes, strain and cool before using as required.
4 salmon cutlets
2-1/2 cups of court bouillon
4 shallots finely chopped
2/3 cup of dry white wine
2 Tbsp of fresh dill
Reduced court bouillon
Salt and pepper
- Poach the salmon cutlets in Court bouillon for 10 minutes or until the flesh is opaque.
- Keep warm in turned off oven.
- For the sauce, place the shallots in a pan with the white wine and 2 cups of the court bouillon.
- Add the dill.
- Reduce this by boiling until it looks syrupy in consistency.
- Add some cream and reduce again.
- Season to taste.
- Serve the salmon covered with the sauce.
2 or 3 lb chunk of salmon
Mirepoix of aromatic vegetables (2 cups of onions, 1 cup each of carrots and celery)
2 Tbsp of butter
salt and bouquet garni of tarragon, bay leaf and parsley
2 cups of dry white wine
3 cups of chicken broth or fish stock
- Preheat oven to 350°F
- In a covered saucepan, cook the mirepoix in the melted butter until just tender.
- Add a pinch of salt, pepper and bouquet garni.
- Meanwhile put salt inside the salmon then brush with olive oil on the outside.
- Put the salmon in a poaching pan with the mirepoix on top and around.
- Add wine and broth.
- Bring to the simmer on top of stove.
- Cook in lower middle oven at 350°F for 45 minutes.
- Baste from time to time.
- Reserve the fish and keep warm in turned off oven.
- Drain the fish stock.
- Discard the vegetables.
- Boil down the fish stock to 3 cups.
- Peel the skin of the salmon just before covering with the sauce.
Sauce au porto
3 cups of the reduced cooking liquid
3 Tbsp of corn starch
1/2 cup of port wine
3 egg yolks
1/2 cup of crème fraiche (1/4 cup of sour cream and 1/2 cup of cream, mixed and left at room temperature for 6 hours)
1 cup of cooked mushrooms
- Crème fraiche can be made the night before by mixing 1/4 cup of sour cream and 1/2 cup of cream, and leaving it at room temperature for 6 hours.
- Mix together corn starch and port wine.
- Add to it some of the hot reduced liquid.
- Then pour this mixture into the remaining reduced liquid and bring to a boil for 2 for 3 minutes.
- Mix the egg yolks with the cream and add to the sauce.
- Add the mushrooms and the fresh parsley.
- Bring to serving temperature before pouring 1/2 the sauce over the fish.
- Keep the remaining sauce to cover each serving.
Take the salmon out of the refrigerator about 1 hour before cooking so the fish is at room temperature. When forming the cakes, handle them gently so they don’t get too dense.
3 cups of water
2 cups of dry white wine
1 small onion with a clove in it
1 garlic & 6 whole peppercorns
1 lb of salmon fillets
1-1/4 cups bread crumbs
1/4 cup of fresh parsley + a pinch of thyme
1 cup of prepared mayonnaise with dijon mustard
1/2 cup of diced onions and 1/2 cup of diced celery
2 Tbsp of diced cornichons and 1 Tbsp of Worcestershire sauce
1 large egg, lightly beaten
salt and pepper to taste
- Bring the poaching liquid to a boil and reduce to a simmer.
- Add the salmon and simmer for 10 minutes per inch of thickness.
- Remove salmon from the poaching liquid and set aside to cool.
- After removing the skin and bones, flake salmon into a large bowl and set aside.
- Combine 1/4 cup of the bread crumbs, thyme and parsley, salt and pepper, the mayonnaise, onions, celery, cornichons, Worcestershire sauce and the egg.
- Toss gently to combine with the salmon.
- Place the remaining bread crumbs in a shallow dish.
- Form the salmon mixture into 10 patties.
- Carefully dredge them in the crumbs.
- Remove to a plate, cover and refrigerate for an hour.
- Heat the oil in a nonstick skillet over medium heat.
- Cook each patty for about 2 minutes per side or until brown.
- Drain them on a paper towel.
- Keep warm.
4 Tbsp of butter and 5 Tbsp of flour
1 cup of the reduced poaching liquid
1 or more cups of milk and 1/4 cup of cream
salt, pepper and nutmeg
- In a saucepan stir the butter and flour until melted.
- Beat in the cup of reduced liquid with a wire whip.
- Add the milk and bring to a boil.
- Season with salt and pepper and the nutmeg.
- Add some cream if desired.
From Yves Parent.
1 lb of salmon fillet (cut in chunks)
1 lb of cod fillet (cut in chunks)
1 lb of swordfish (cut in chunks)
1 Tbsp of olive oil
1 big onion, sliced
3 or 4 red potatoes, cut in small cubes
1 cup of fish stock (optional)
1 bouquet garni
1 Tbsp of chopped parsley
Salt and pepper
1 bunch of scallions, chopped
1 quart of white mushrooms
1 cup of dry white wine (Sauvignon is preferred)
1 Tbsp of sour cream
- Chop the onion, the scallions and the leek.
- Peel and cut the potatoes into small cubes.
- In a large saucepan, sweat the onion in the olive oil, but do not let it brown.
- Add the leek and continue cooking gently for a minute.
- Add the potatoes and bouquet garni, the chopped parsley, and one cup of fish stock (if you don’t have fish stock simply add water).
- Season with salt and pepper.
- Bring to a boil, reduce the heat and cook gently while adding the chopped mushrooms and chopped scallions.
- Slice the carrot with the vegetable peeler and drop into the liquid as well.
- Add the white wine.
- Cook until the potatoes are tender.
- The liquid must not reduce too much.
- It should cover the vegetables.
- First add the salmon, then add the swordfish.
- Bring the liquid back to a boil, then add the cod, which cooks very quickly.
- Stop the heat and let rest for about 4 minutes.
- Before serving in hot soup plates or bowls, add the sour cream
2 lb of heads and bones of fresh white fish
2 Tbsp of olive oil
1 large onion and one carrot, peeled and sliced
4 fresh mushrooms, thinly sliced
1/2 cup of dry white wine
5 cups of water or enough to cover
- In a large casserole brown the onion in the oil.
- Add the fish and water.
- Bring to a boil and cook for 15 minutes.
- Skim off the scum that rises to the surface.
- Add the mushrooms, carrot, bouquet garni and wine.
- Simmer slowly, partially covered, for 1/2 hour.
- Strain through a fine-mesh strainer, pressing lightly on the bones and vegetables to extract all the liquid.
3 pounds of bass (or sole or salmon)
1 pound of sorrel
Some sweet butter
3 shallots, minced
1/2 cup of white vermouth
1/2 cup of fish stock
1/2 cup of cream
- Cut the filets (about 12 strips, 4 ounces each).
- Wash the sorrel, remove the stems and julienne.
- Preheat the oven to 500°F.
- Take an ovenproof platter, butter it, sprinkle the mixed shallots at the bottom.
- Arrange filets on top.
- Pour the vermouth, fish stock, and add half the sorrel.
- Cover with buttered foil.
- Bring to a boil on top of the stove and put in the oven for 5 minutes.
- Transfer fish to a warm platter.
- Reserve the liquid.
- In a saucepan, heat 1/2 teaspoon of butter and sauté the remaining sorrel.
- Strain the reserved liquid over it.
- Add cream and reduce until thickened.
- Season, place strip of fish on plate and nap with sorrel sauce.
- With addition of butter, this could become a white butter sauce.
6 Tbsp of onions
2 Tbsp of butter
1/2 to 1 cup of sour cream
1/4 lb of smoked salmon cut into small pieces
- Cook onions in butter until soft.
- Mix in the salmon and the sour cream.
- Spoon the mixture onto the crêpes and roll them.
- Place the crêpes, seam down, on a buttered dish.
- Cover with the béchamel sauce and warm up in a 350°F oven for 20 minutes.
- Or, sprinkle with bread crumbs and cheese and run under the broiler until brown.
Makes two cups
- Melt 2 Tbsp of butter
- Mix in 4 Tbsp of flour
- Slowly add 1 cup of milk or chicken stock ‑ or a mixture of both