Salmon Steak Scottish Style
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 piece salmon steak (darne)
- 1 batch court-bouillon (poaching broth) with white wine
- 1 liter Hollandaise sauce (sauce Hollandaise)
- 1 deciliter brunoise (finely diced vegetables) finished in butter
Instructions
- Poach the salmon steak gently in court-bouillon with white wine until cooked through and tender.
- Serve the poached salmon steak with a Hollandaise sauce (sauce Hollandaise) to which has been added one deciliter of brunoise (finely diced vegetables) finished in butter per liter of sauce.