Grilled Salmon
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- medium salmon
- oil
- Beurre à la maître-d'hôtel
Instructions
- Cut darnes from a medium salmon, of a thickness giving an average weight of 200 grammes.
- Season them and sprinkle them with oil.
- Grill them over a brisk fire first, then over a moderate fire.
- Serve with Beurre à la maître-d'hôtel or Beurre d'anchois.