Red Wine Salmon Matelote

Matelote de Saumon

Preparation info

  • Makes

    6

    main-course
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

  • 3 pounds [1.3 kg] salmon fillet or mackerel-family fillet, skin removed unless you’re sautéing
  • 2<

Method

Pull any pin bones out of the salmon with tweezers or needle-nose pliers and cut the salmon into 6 or 12 equal pieces. Refrigerate.

Cut the gills out of the salmon heads with heavy-duty scissors and discard the gills. Soak the heads for at least 20 minutes in cold water and drain.

Heat 2 tablespoons<