Darne of Salmon à la Dieppoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- darne of salmon
- white-wine court-bouillon
- garniture Dieppoise
- Sauce Dieppoise
- potatoes à l'anglaise
Instructions
- Poach the darne of salmon in a white-wine court-bouillon.
- Dish it with the Dieppoise garnish and Sauce Dieppoise.
- Serve potatoes à l'anglaise separately.