Salmon à la Doria (saumon à la Doria)

About the dish

A fine party dish from the fish chapter of 'Stor kokebok' (1914): the middle cut of the salmon is steamed in the oven under a lid and served with a rich crayfish sauce, mushrooms, and crayfish tails. The recipe begins on page 105 and continues on page 106.

How to make it

1. 1

   Place the fish in the pan

   Butter a flat pan well and place the salmon piece in it. Sprinkle salt over the fish and moisten it with a little fish stock.

2. 2

   Steam in the oven

   Put a lid on the pan and place it in an evenly hot oven (about 175 °C (345 °F)). Baste the fish now and then with butter until done, then pour off the stock.

3. 3

   Start the sauce

   Melt the butter and flour together and let it simmer for 10 minutes without browning. Cool slightly and thin with the boiling milk.

4. 4

   Steep and reduce

   Let the sauce steep over fairly low heat for 1/2 hour. Add the cream and reduce until only two-thirds remains.

5. 5

   Finish the sauce

   Strain the sauce, and stir in 2 tablespoons of cream, the crayfish butter, and the cleaned crayfish tails. Season with salt and pepper.

6. 6

   Plate

   Place the fish on the serving platter and pour the sauce over it. Arrange mushrooms steamed in 100 g butter and crayfish tails around the fish on the platter.