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.