1. Put a large cut of salmon into a buttered saucepan with salt, pepper, a bunch of parsley, a chopped onion, and sweet herbs.
  2. Add half a cupful of white wine and enough stock to cover.
  3. Simmer until the fish is done and drain carefully.
  4. Strain the liquid and thicken with flour cooked in butter.
  5. Peel and slice three small cucumbers, parboil in salted water, drain, and fry in butter with a little sugar.
  6. Add to the sauce with a tablespoonful of butter and the juice of a lemon.
  7. Pour over the fish and serve.

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