Salmon Escalopes with Marinière Sauce: Marinière Sauce


Concassé of tomatoes

  • 4 large, firm, ripe tomatoes
  • 10 g butter
  • 2 tbsp olive oil
  • 15 g shallots, very finely chopped
  • 1 peeled clove of garlic, crushed
  • 1 tsp tomato paste
  • a large pinch of sugar
  • 1 bouquet garni of ½ a bay leaf, 1 sprig of thyme, 1 stalk of parsley, ½ a small celery stalk cut in half lengthways, all tied together (or in a muslin bag)
  • salt

Court bouillon

  • ¼ bottle dry white wine
  • 125 ml water
  • 1 small carrot, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 shallots, finely sliced
  • ½ a bay leaf
  • 1 sprig thyme
  • 1 clove of garlic, crushed
  • 1 small stalk of celery, thinly sliced
  • thinly pared rind of ½ a lemon
  • 2 parsley stalks
  • salt

Olive oil base

  • 75 ml best olive oil
  • 3 shallots, very finely chopped
  • the tomato concassé, except the reserved tomato dice
  • the court bouillon
  • ½ a bay leaf
  • lemon juice
  • salt
  • 2 tbsp each finely chopped chives and basil
  • 1 tbsp finely chopped tarragon

Butter-water emulsion

  • 4 tbsp water
  • juice of ½ a lemon
  • 75 g butter, cold, cut into small pieces

To Finish

  • Incorporate the butter sauce into the olive oil base, add the reserved tomato dice from the concassé, and check that the seasoning is right. Keep hot while you cook the fish.


Cut a cross at the top of the tomatoes and plunge into boiling water for 20 seconds. Take out and put in a bowl of cold water. Peel away the skin, cut into quarters, and remove the seeds. Chop 3 of them roughly, throwing away the stalky bits; cut 1 tomato into 5mm cubes and reserve. Heat the butter and olive oil in a saucepan. Throw in the shallots and cook for a minute over medium heat. Add the garlic, roughly chopped tomatoes, tomato paste, sugar, and bouquet garni. Cook over gentle heat, covered, for 20 minutes. Reduce over medium heat, stirring occasionally, for 15 minutes. Remove the bouquet garni and garlic. Season lightly and set aside.

Cook all the ingredients except the salt together for 30 minutes in a medium saucepan. Then season lightly, drain, and reserve the liquid.

Heat the oil in a saucepan and cook the shallots in it over moderate heat for 5 minutes, without browning. Add the concassé and the court bouillon, stirring well together. Add the bay leaf and cook over moderate heat for 15 minutes. Stir in a good squeeze of lemon juice and a little salt. Remove the bay leaf and stir in the herbs. (Everything can be done ahead to this point.)

Bring the water and lemon juice to the boil in a small saucepan and throw the butter in all at once. Whisk hard until the butter has melted into the water, which should be lightly emulsified.