Darne of Salmon à l'Écossaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- darne of salmon
- white-wine court-bouillon
- Sauce Hollandaise
- brunoise of vegetables
- butter
Instructions
- Poach the darne of salmon in a white-wine court-bouillon.
- Soften a brunoise in butter and add it to Sauce Hollandaise in the proportion of 1 decilitre per litre of sauce.
- Serve the sauce with the darne.