Salmon à la Genovese

Ingredients

• 1 slice salmon
• equal parts red wine
• equal parts broth
• to taste mushrooms
• 1 small bunch parsley, minced
• to taste spices
• to taste salt
• to taste nutmeg, ground
• small piece manteca (lard)
• enough to make a paste flour

Instructions

1. Cook a thick salmon steak in equal parts red wine and broth (caldo). Add mushrooms, minced parsley, spices, salt, and ground nutmeg. When the salmon is cooked through, remove it from the pan.
2. To the braising liquid remaining in the pan, add a piece of manteca (lard) mixed with flour to thicken. Pass the sauce through a sieve and reduce it over heat until it reaches the proper consistency.
3. Place the salmon on a serving dish, pour the sauce over it, and serve.