Darne of Salmon à la Chambord

Ingredients

• darne of salmon
• bed of aromatics
• red wine
• fish stock
• garnish à la Chambord (see Carpe)
• Sauce Genevoise

Instructions

1. Set the darne of salmon to cook on a bed of aromatics.
2. Moisten to two thirds of its height with two thirds red wine and one third fish stock.
3. Braise gently, glazing at the last moment.
4. Dish it up and surround it with a garnish à la Chambord (see Carpe).
5. Serve a Sauce Genevoise drawn from the reduced braising stock.