Salmon Steak Chambord

Name: Salmon Steak Chambord
Cuisine: France
Ingredients: 1 piece salmon steak (darne); aromatic vegetables (aromates); 2 parts red wine; 1 part fish stock (fonds de poisson); Chambord garnish; Genevoise sauce

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 piece salmon steak (darne)
aromatic vegetables (aromates)
2 parts red wine
1 part fish stock (fonds de poisson)
Chambord garnish
Genevoise sauce

Instructions

Arrange the salmon steak on a bed of aromatic vegetables (aromates). Moisten two-thirds of the way up the steak with a mixture of two-thirds red wine and one-third fish stock (fonds de poisson). Braise gently and glaze at the last moment. Dress the steak on a plate and surround it with the Chambord garnish (see Carpe recipe for the composition of this garnish). Finish with Genevoise sauce, made from the reduced braising liquid.