Darne of Salmon à la Danoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- darne of salmon
- salted water
- potatoes à l'anglaise
- white sauce
- Beurre d'anchois
Instructions
- Poach the darne of salmon in salted water.
- Finish a white sauce, called Bâtarde, with Beurre d'anchois.
- Serve the darne with potatoes à l'anglaise and the sauce.