Salmon Escalopes with Marinière Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is an adaptation of a wonderful sauce from Georges Blanc in Vonnas (Burgundy) to embellish any really noble fish – turbot, halibut, Dover sole fillets, bass or wild salmon. I’ve featured salmon simply because it’s easier to buy, but a white fish would make a better colour picture. However, the flavour is the thing, and this goes just as well with salmon.

I say my adaptation, partly because the quantities M. Blanc gives for four would feed eight, and partly because he is at pain