Salmon or Salmon-Trout Poached in Red Wine as they do it in Geneva

Saumon ou Truite-Saumonée à la Genevoise

Preparation info

  • For


    • Difficulty


    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

In the language of a French menu, whenever you see a fish prepared à la Genevoise, it always means that it was cooked by the classic method in a light red wine. Remember, however, that the secret trick is to use a rich, oily-fleshed fish, where the slightly tannic quality of the red wine helps to cut the richness, to complement the flavor and to bring out the soft texture of the flesh. On our side the dish is generally best prepared—either with a small whole s