cookbooks

No. 66. Salmone Alla Perigo (salmon) Recipe

Salmone Alla Perigo, also known as Salmon Perigo, is a delightful seafood dish that originated in Italy. It showcases the rich flavors of salmon combined with a flavorful forcemeat of fish, truffles, and a touch of Madeira wine. This recipe was developed centuries ago and has since become a classic in Italian cuisine.

Fun Fact: The name "Perigo" is rumored to have originated from the Italian word "pericolo," meaning danger or risk, as the dish was considered a risky venture due to its complex preparation process.

Now, let's delve into the recipe for Salmone Alla Perigo:

Ingredients:
- 2 lb (907g) Salmon fillets
- 1 lemon
- A bunch of mixed herbs (such as dill, thyme, and parsley)
- 1 cup forcemeat of fish
- 2-3 fresh truffles, thinly sliced
- 4 tbsp (56g) butter
- 1/2 cup (120ml) fish or vegetable stock
- 1/4 cup (60ml) Madeira or Marsala wine
- 8 croutons of bread
- 1/2 cup (112g) crayfish tails
- 1/4 cup (28g) diced truffles
- 1/4 cup (60ml) Velute sauce (No. 2)
- 1/2 tsp anchovy butter

Instructions:

1. Begin by marinating the salmon fillets. Cut the salmon into well-shaped fillets and place them in a shallow dish. Squeeze the juice of one lemon over the salmon and add the bunch of mixed herbs. Allow the salmon to marinate for at least two hours, ensuring the flavors infuse.

2. After marinating, remove the salmon fillets from the dish and gently wipe them with a clean cloth.

3. Preheat the oven to a moderate temperature.

4. Take each salmon fillet and spread a layer of forcemeat of fish over it. This layer adds depth to the dish and enhances the flavor of the salmon.

5. Decorate each fillet with slices of truffle, adding a touch of elegance and a burst of aromatic flavor.

6. Grease a sauté-pan generously with 2 tablespoons of butter. Place the prepared salmon fillets in the sauté-pan.

7. Pour half a cup of fish or vegetable stock into the sauté-pan, along with a gentle splash of Madeira or Marsala wine.

8. Carefully cover the sauté-pan with buttered paper, ensuring that it is tightly sealed.

9. Transfer the sauté-pan to the preheated oven and allow the salmon fillets to cook for approximately twenty minutes. This cooking time ensures that the salmon is tender and cooked through.

10. While the salmon is baking, prepare the accompaniments. Arrange the croutons of bread in a circular formation on a serving platter. This creates a beautiful base for the salmon fillets and adds a satisfying crunch.

11. Garnish the center of the crouton circle with the crayfish tails and the diced truffles. These additions contribute to the overall visual appeal of the dish and provide contrasting textures.

12. In a small saucepan, warm the Velute sauce (No. 2) over low heat. This sauce, with its creamy and velvety consistency, adds a luxurious touch to the dish.

13. As a finishing touch, add half a teaspoon of anchovy butter to the Velute sauce, stirring until fully combined. This addition adds a subtle hint of umami flavor, enhancing the overall taste experience.

14. Once the salmon is cooked, remove it from the oven and carefully arrange the fillets on top of the croutons. Ensure that the salmon fillets create an attractive circle on the serving platter.

15. Pour the warm Velute sauce over the salmon fillets, evenly distributing the sauce on each fillet. The sauce will enrich the flavors and add a lusciousness to each bite.

16. To give the dish an appealing glaze, carefully brush the tops of the salmon fillets with melted butter. This step adds a beautiful shine and enhances the presentation.

17. Once prepared, the Salmone Alla Perigo is ready to be served and enjoyed. It pairs wonderfully with a light salad or a side of steamed vegetables.

Salmone Alla Perigo is a unique and decadent dish that showcases the flavors of salmon in a sophisticated manner. Its preparation may seem complex but with practice, you'll master this culinary masterpiece.

Similar recipe dishes worth exploring are "Salmon Wellington," which features salmon fillets wrapped in puff pastry, and "Salmon en Croute," where the salmon is encased in a flaky pastry shell. These variations add a delightful twist to the classic salmon dish and are equally mouthwatering.

Enjoy the art of creating and savoring this exquisite Salmone Alla Perigo recipe!

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