Salmon à la génoise (saumon à la génoise)

About the dish

The recipe appears in the fish chapter among Erken's salmon dishes, where she first explains the principles of cooking fish. The dish is a classic French-inspired festive dish: the salmon is poached in a spiced wine-and-vinegar brine (court-bouillon) and served with a red wine sauce with ham.

How to make it

1. 1

   Sweat the roots in butter

   Melt 100 g butter in a roomy pot. Clean the onion, carrot, leek, and celeriac, slice them, and stir them into the butter. Let them sweat gently for 10 minutes without taking on color.

2. 2

   Cook the stock

   Add the white wine, vinegar, water, peppercorns, clove, bay leaf, parsley, and thyme. Let the stock cook for 1 hour, covered, then strain it.

3. 3

   Poach the salmon

   Place the cleaned and washed salmon in the fish kettle and pour the boiling, strained stock over it so that it covers the fish. Let the salmon poach gently until tender, without letting the water boil hard.

4. 4

   Make the sauce

   Melt 60 g butter, stir in the chopped ham, and sprinkle in the flour. Let it simmer 5 minutes, then thin with 5 dl of the fish stock, the bouillon, and the red wine. Let the sauce simmer 15 minutes, then strain it.

5. 5

   Finish the sauce

   Bring the sauce to a boil, take it off the heat, and thicken it with the egg yolk. Season with lemon juice, anchovy butter, paprika, and salt.

6. 6

   Plating

   Place the salmon on an oblong platter, pour a little of the sauce over it, and garnish with lemon slices, parsley, and tomato slices. Serve the rest of the sauce separately.