Name: Roasted Freshwater Salmon with Red-Wine and Bone-Marrow Sauce
Yield: Serves six as a main course
Cuisine: French
Ingredients: 600 ml Veal Stock; 300 g bone marrow; 1 small onion, very finely sliced; 30 ml olive oil; 30 g unsalted butter; 2 tablespoons sea salt; ½ Chinese cabbage; 30 g unsalted butter, cold and cubed; 200 ml dry white wine; 4 tablespoons palm sugar; 6 tablespoons rice-wine vinegar; 2 cloves garlic, crushed; 1 knob ginger, peeled and cut into fine julienne; 6 rashers bacon; 150 ml Red-wine Reduction; olive oil; sea salt and freshly ground pepper; 1 x 1.8 kg freshwater salmon

Preparation info

Serves
six
as a main course

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

Freshwater salmon, salmon trout, brook trout and large trout all have an affinity with red-wine sauce and bone marrow; the rich earthiness of the fish marries so well with those same flavours in the wine. I first had a dish like this in France in 1984. It was served with cabbage and bacon, and I have since had versions of the dish at each of my restaurants. When I first started cooking this dish it had a red-wine butter sauce with braised cabbage and bone marrow. Then the cabbage took on a