Granville Sauce for Poached Salmon

Name: Granville Sauce for Poached Salmon
Yield: Serves 2–3
Cuisine: Italy
Ingredients: ½ tablespoon white wine vinegar; 4 anchovy fillets, mashed; 2 tablespoons dry sherry; 6 whole peppercorns, cracked; 6 generous tablespoons double cream; pinch of freshly grated nutmeg; pinch of ground mace; 30 g/1 oz butter; 1 shallot, finely chopped; 1 level tablespoon flour

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1 shallot, finely chopped
4 anchovy fillets, mashed
2 tablespoons dry sherry

Europe
Italy
Marche
Sauce
Pescatarian
Mediterranean

Method

Cook the shallot, anchovy, sherry, vinegar and spices in a bain-marie until the shallot is soft. Meanwhile melt 30 g/1 oz butter in a small pan and add the flour. Stir in to make a roux. Cook the rou