Boiled Salmon, Nonpareil Sauce
- 5 pounds salmon, middle cut
- Sliced vegetables
- Bunch parsley
- Aromatic herbs
- 8 large boiled crayfish
- Nonpareil Sauce:
- 1 pint of Hollandaise sauce
- Lobster or crayfish butter
- diced crayfish tails or red lobster meat
- mushrooms
- diced hard-cooked egg whites
- truffles
Place salmon in a stew pan with enough highly acidulated and salted water to cover, some sliced vegetables, and bunch of parsley with aromatics; cover with a sheet of paper. Simmer 1 hour drain. Carefully remove salmon to a folded napkin, surround with parsley leaves and the boiled crayfish. Serve with Nonpareil Sauce.
Nonpareil Sauce:
Flavor 1 pint of Hollandaise sauce slightly with lobster or crayfish butter; add a small quantity of diced crayfish tails or red lobster meat, some mushrooms, diced hard-cooked egg whites and truffles. Mix completely and serve in a sauce bowl.
Nonpareil Sauce:
Flavor 1 pint of Hollandaise sauce slightly with lobster or crayfish butter; add a small quantity of diced crayfish tails or red lobster meat, some mushrooms, diced hard-cooked egg whites and truffles. Mix completely and serve in a sauce bowl.
Submitted by Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min