From: The Thorough Good Cook

Fish: 13. Salmon au Bleu

Put some slices of salmon in a fish-kettle with half a pint of port wine, carrots cut in slices, onions also sliced, four cloves, a couple of bay-leaves, a handful of parsley, a few sprigs of thyme, salt, and pepper; let it boil very gently; it is done when the flesh will easily leave the bone. It must be covered by the liquor in which it is boiled. If served as an entree, take off the skin when the fish is done and mask it with a good butter sauce, in which put capers, sliced gherkins, and a little anchovy butter.

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