Poached Salmon in Aspic

‘C’est la sauce qui fait manger le poisson’ is the adage in France, and French culinary history is full of delicious recipes for grilled, poached and baked fish of all kinds, served with delicately-flavoured sauces. Grilled fillets of sole or flounder with a shrimp sauce or a Hollandaise; turbot simmered in a court-bouillon and served with green butter; sole, flounder and turbot, marinated in a white wine marinade and simmered en casserole in their own juices; turbot cooked in red wine – these are but a few of the delights that French fish cookery can offer us.