Salmon A La Melville Recipe

Salmon A La Melville Recipe

History of the Recipe:
Salmon A La Melville is a classic seafood dish that originated in the early 19th century. Named after the renowned author, Herman Melville, who was known for his love of food and cooking, this recipe has been passed down through generations. It was Melville's favorite way of preparing salmon, and he often enjoyed it while writing his famous novel, Moby-Dick. The dish gained popularity due to its simplicity and the flavorful combination of salmon, white wine, and a tangy sauce.

Fun Facts:
- The combination of salmon, white wine, and butter in this recipe creates a rich and delicious flavor profile.
- Blanching the onions before incorporating them into the sauce helps to mellow their sharpness and brings out their natural sweetness.
- The addition of shrimps, lemon slices, and Worcestershire sauce adds complexity and depth to the sauce, complementing the delicate flavor of the salmon.
- The use of yolks from the eggs in the sauce adds richness and helps to thicken the sauce, giving it a smooth and velvety texture.


- 4 slices of salmon
- 1/2 cup of white wine
- 1/4 cup of water
- Salt to taste
- 2 tablespoons of butter, diced
- 4 young onions, finely chopped
- 1/4 cup of white wine
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 1 cup of picked shrimps
- 1 lemon, thinly sliced
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of butter
- 1 tablespoon of flour
- 2 egg yolks


1. Preheat the oven to 375°F (190°C). Place the slices of salmon in a baking pan and pour in the white wine and water. Sprinkle with salt and dot with bits of butter.

2. Place the baking pan in the preheated oven and bake the salmon for fifteen minutes or until it is cooked through and flakes easily with a fork. Remove from the oven and set aside.

3. Meanwhile, blanch the finely chopped young onions in boiling water for a minute. Drain the onions and transfer them to a saucepan.

4. Add the white wine, salt, cayenne pepper, picked shrimps, lemon slices, and Worcestershire sauce to the saucepan with the onions. Stir to combine.

5. In a separate small bowl, mix the butter and flour together to form a smooth paste. Add this butter and flour mixture to the saucepan, stirring continuously to prevent any lumps from forming.

6. Remove the saucepan from the heat and gradually whisk in the yolks of two eggs until well combined. This will add richness and thicken the sauce.

7. Pour the sauce over the baked salmon slices, evenly coating each slice.

8. Serve the Salmon A La Melville immediately, garnished with fresh herbs like parsley or dill, if desired.

Similar Recipe Dishes:
- Salmon en Papillote: A French-inspired dish where salmon fillets are wrapped in parchment paper and baked with a variety of herbs, vegetables, and sauce. This method of cooking helps to steam the salmon, resulting in a moist and flavorful dish.
- Grilled Salmon with Lemon Butter Sauce: A summery recipe where salmon is marinated, grilled to perfection, and served with a tangy lemon butter sauce enriched with garlic and herbs.
- Salmon Teriyaki: A popular Japanese dish where salmon fillets are marinated in a sweet and savory teriyaki sauce and then grilled or pan-seared. It combines the umami flavors of soy sauce, mirin, sake, and sugar for a delicious glaze.



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