No. 70. Salmone Alla Francesca (salmon) Recipe
Salmone Alla Francesca is a delightful French-inspired dish that showcases the rich flavors of salmon. This recipe, known as No. 70., combines the natural goodness of salmon with a flavorful sauce made from onions, parsley, stock, Chablis, mushrooms, anchovy butter, and lemon. The result is a succulent salmon dish with a velvety sauce that is sure to impress your taste buds.
Now, let's dive into the detailed recipe of No. 70. Salmone Alla Francesca.
To begin, gather the following ingredients:
- 1 firm piece of salmon
- 1.5 ounces of butter
- 1 onion, cut up
- 1 teaspoonful of chopped parsley (blanched)
- Salt and pepper, to taste
- A pinch of nutmeg
- 1 cup of stock (either fish or vegetable)
- 1 glass of Chablis (a dry white wine from the Burgundy region of France)
- 1 cup of Espagnole sauce (No. 1)
- 4 mushrooms, cooked in white sauce
- 1/2 teaspoonful of anchovy butter
- A squeeze of lemon juice
Now, let's get cooking!
Step 1: In a stewpan, melt the butter over medium heat. Place the firm piece of salmon in the stewpan.
- Fun fact: Salmon is a popular fish that is known for its high omega-3 fatty acid content, which is beneficial for heart health.
Step 2: Add the cut-up onion, chopped parsley, salt, pepper, and a pinch of nutmeg to the stewpan with the salmon.
- Fun fact: Nutmeg is a warm and aromatic spice that adds a subtle touch of sweetness to savory dishes.
Step 3: Pour the cup of stock and the glass of Chablis into the stewpan. This combination of liquids will create a flavorful cooking base for the salmon.
- Fun fact: Chablis is often regarded as one of the finest expressions of Chardonnay grapes and pairs beautifully with seafood.
Step 4: Cook the salmon over a hot fire for about half an hour, turning it occasionally to ensure even cooking. If the sauce becomes dry during the cooking process, you can add a cup of Espagnole sauce to the mix.
- Fun fact: Espagnole sauce is one of the five "mother sauces" of French cuisine, known for its rich and velvety texture.
Step 5: Once the salmon is sufficiently cooked, transfer it to a serving dish.
Step 6: Prepare the sauce by adding four mushrooms cooked in white sauce, half a teaspoonful of anchovy butter, and a squeeze of lemon juice to the remaining sauce in the stewpan. Stir well to combine all the flavors.
- Fun fact: Anchovy butter adds a subtle umami flavor to the sauce, enhancing its richness and complexity.
Step 7: Pour the sauce over the salmon, ensuring that it coats the entire surface of the fish.
Step 8: Serve the Salmone Alla Francesca hot and enjoy!
Similar recipe dishes you might enjoy include:
1. Trout Amandine: This classic French dish features pan-seared trout topped with a delicious almond butter sauce.
2. Poached Salmon with White Wine Sauce: This elegant dish combines poached salmon with a creamy white wine sauce, creating a delightful combination of flavors.
3. Salmon en Papillote: This cooking method involves wrapping salmon fillets in parchment paper with herbs, vegetables, and a drizzle of white wine, creating a moist and flavorful result.
No. 70. Salmone Alla Francesca is sure to impress your family and friends with its delicate flavors and sophisticated presentation. Enjoy this French-inspired salmon dish as a special treat for a dinner party or a fancy weeknight meal. Bon appétit!
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