Salmon in Red Wine

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This unusual combination – Saumon au Vin Rouge – makes for a rich, earthy dish, excellent with pasta (serve it for example on piles of ribbon pasta) or rice.


  • 50 g butter
  • 1 tbsp olive oil
  • 1 red onion


Melt the butter with the olive oil in a big, wide saucepan, add the onion, garlic and mushrooms and sauté gently for 10 minutes.

Sprinkle in the flour and mix well until it has absorbed the oil and butter, then gradually add the red wine and mix until smooth. Season. Bring to the boil. Add the salmon fillets to the pan and spoon the red wine over them to stain them evenly. Cover, then s