A recipe for making salmon provencale:

  1. Put a large cut of salmon into a saucepan and cover with salted and acidulated water.
  2. Add a sliced onion, a carrot, a bunch of parsley, and salt, pepper, sweet herbs, and a pinch of allspice to season.
  3. Cover the fish with buttered paper and cook slowly for an hour.
  4. Chop together a small onion, a clove of garlic, and a few sprigs of parsley.
  5. Fry in olive-oil, add two tablespoonfuls of flour, and cook until the flour is brown.
  6. Add two cupfuls of brown stock and one cupful of stewed and strained tomato.
  7. Cook until thick, stirring constantly, seasoning with red and white pepper and lemon-juice.
  8. Remove the skin from the fish, pour the hot sauce over it, and serve.

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