Escalope de Saumon Frais Cressonière

Preparation info

  • Difficulty

    Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Take the fillets from a large salmon. Bone and slice them thinly to make escalopes. Season the escalopes with salt and pepper and poach them for about five minutes in a fish fumet, with a glass of dry white wine and a few chopped chives. Arrange them on a serving dish with a chiffonade of lettuce.

Cover the fish with a watercress purée.

Reduce the fumet and add a little crème fraîche. Thicken the sauce with butter. Check and adjust the seasoning if necessary. Serve hot.