Saumon Bretonne

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a piece of salmon, remove the skin and the bones and cut small cubes about one inch square; sprinkle them with salt and pepper and toss them in butter, together with a handful of fresh mushrooms. When all this is half-cooked move it in the pan to the oven to finish the cooking. When cooked drain well, put it in a serving dish, sprinkle with chopped parsley and pour over beurre meunière .

The beurre meunière is simply made by putting butter in a hot pan over the fire. In a minute or so it takes colour and becomes light brown; add a little lemon juice, and it is ready. It is essential not to let it get to the black stage, beurre noir, which is used for other kinds of dishes altogether.