Salmon in Italian Sauce
- 2 slices salmon, 3 inches thick
- 2 onions
- 1 carrot
- 1 shallot, very finely cut
- 2 gherkins, finey chopped
- Mushrooms, very finely cut
- Capers, very finely cut
- 3 ounces butter
- Parsley, chopped
- 1 Tbsp anchovy sauce
- 1 pint stock
- Roux
- Pepper
- Salt
Cut up the onions and carrot into thin slices. Lay them in the bottom of a baking dish with a little pepper and salt and 1 ounce butter. Lay the slices of salmon on top of the vegetables. Cover with buttered wax paper. Bake with love for 35 minutes in a warm oven at 350°F. When done, serve proudly with the sauce.
To make the sauce, lightly fry the shallots in 2 ounces butter. Throw in a little chopped parsley. Add the chopped gherkins, a few capers and mushrooms, stock, a little roux to thicken, anchovy sauce and a little pepper. Boil together for 30 minutes (be patient, you rascal).
Transfer the salmon to a dish. Pour the boiling sauce over it and serve very hot.
To make the sauce, lightly fry the shallots in 2 ounces butter. Throw in a little chopped parsley. Add the chopped gherkins, a few capers and mushrooms, stock, a little roux to thicken, anchovy sauce and a little pepper. Boil together for 30 minutes (be patient, you rascal).
Transfer the salmon to a dish. Pour the boiling sauce over it and serve very hot.
Submitted by Aug 16, 2009
15 min 30 min 45 min
15 min 30 min 45 min