From:
The Thorough Good Cook
Fish: 17. Salmon, Matelote Sauce
Make a
marinade, in which
stew the
salmon. When it is done, pick off the
scales carefully. Pour the marinade over the salmon to keep it
hot. Then make a
sauce in the following manner: Put a good bit of
butter and two spoonfuls of
flour in a stew-pan, and make a brown sauce. When it begins to colour, throw four or six
onions into your sauce, and let them melt ; keep stirring with a
wooden spoon. Then
moisten with a pint of
red wine; add a few spoonfuls of the marinade in which yon have stewed the salmon, some trimmings of
mushrooms, a bunch of
parsley and
green onions well seasoned, and a small piece of
glaze; season the
whole, and put a little sugar to correct the acidity of the
wine; skim the
grease, and keep the sauce thick. In case it should not be thick enough to cover the
fish, add a small bit of butter kneaded with
flour, a quarter of a pound of fresh butter, some essence of
anchovies, the juice of a
lemon, and some salt and
pepper. Drain your fish, and cover it with the sauce, after having strained it through a tammy.