Salmon Steak à la Danoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salmon steak (darne)
- salt water
- potatoes
- bâtarde sauce (white sauce)
Instructions
- Poach the salmon steak in salted water until just cooked through.
- Serve accompanied by potatoes prepared à l'anglaise (boiled plainly and simply plated).
- Coat or serve with bâtarde sauce (a white sauce—a variant of béchamel), finished with anchovy butter (beurre d'anchois) to enrich and season it.