Salmon Escalopes with Marinière Sauce: Marinière Sauce

Name: Salmon Escalopes with Marinière Sauce: Marinière Sauce
Ingredients: 4 large, firm, ripe tomatoes; 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); 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); 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); 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); 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); a large pinch of sugar; 1 tsp tomato paste; 1 peeled clove of garlic, crushed; salt; 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; 75 ml best olive oil; 3 shallots, very finely chopped; the tomato concassé, except the reserved tomato dice; the court bouillon; 2 tbsp each finely chopped chives and basil; lemon juice; 1 tbsp finely chopped tarragon; 2 tbsp each finely chopped chives and basil; juice of ½ a lemon

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

Concassé of tomatoes

4 large, firm, ripe tomatoes
10 g butter
2 tbsp

Sauce
Vegetarian
Gluten-free

Method

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 th