Alma Lach

Chaud-Froid de Saumon

Salmon in Jellied White Sauce

Preparation info
    • Difficulty

      Complex

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (6-8-pound) whole salmon
  • Carrots
  • Gelée
  • Chaud-Froid

Method

  1. Bake salmon a day in advance according to recipe. Fill cavity of salmon with whole, long carrots. Put the narrow ends of the carrots down, the fat top ends up toward the head. Carrots just keep the fish in shape; they will not be eaten. Fill cavity tight and then sew with kitchen needle and string. Put ball of foil into the mouth to p