From: The Thorough Good Cook

Fish: 21. Salmon Souchet

Scale and wash the fish in cold water with a little salt, then cut it in slices about a quarter of an inch thick, place them in a saucepan and cover with good fish stock. Put to them some sliced onions and a bunch of herbs, and simmer gently for eight or ten minutes. Strain the liquor, and boil it down to half the quantity; then clarify it, and add aspic, also a little carrot and turnip, cut as if for Julienne soup. Blanch them till tender, and mask the fillets with them. Then sprinkle with chervil and tarragon, and dish on a border of aspic jelly.

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