Salmon Chambord Style, Sauce Genevoise

Serves 4

Ingredients

For the salmon:

• 1 Scottish salmon of 2 to 2,5kg
• 1 hake of 1,5 to 2 kg
• 600g button mushrooms
• 400g loaf of bread
• 6 eggs
• 750ml double cream
• 1 bunch tarragon
• 3 x 750 ml red wine
• 1kg salmon bones
• 500g unsalted butter
• 4 leeks
• 3 “Spanish” onions
• 4 celery sticks
• 375ml dry white wine
• 1 lemon
• Thyme/bay leaves
• 1 bunch flat leaf parsley

For the seasonings:

• Fine salt
• Rock salt
• Peppermill
• Cayenne pepper
• Nutmeg
• Paprika

For the sauce Genevoise:

• 300g unsalted butter
• 2 carrots
• 1 “Spanish” onions
• 2 tbs anchovy essence/sauce
• 150 ml brown chicken jus

For the potato garnish: Choose one of the following varieties of potatoes:

• 600g Dutch “AGRIA” potatoes OR600g UK “SAXON” potatoes
• 300ml olive oil
• 400ml milk
• 1ltr vegetable oil
• 200g Gruyére cheese
• 150g flour

For the spinach subrics:

• 300g unsalted butter
• 500g spinach leaves
• 300ml double cream
• 5 eggs
• 5 garlic cloves

Method

1. Whole Scottish salmon stuffed with a hake and mushroom forcemeat, braised with red wine, garnished with spinach subrics and potatoes, served with a sauce made from the reduced cooking liquid.
2. Recipe from the “Roux family” inspired by “Escoffier”
3. Clean the salmon, remove the center bone as to be stuffed and served whole. Cut with a knife a fine forcemeat of hake and mushroom duxelle flavoured with tarragon. Stuff the salmon with the forcemeat and if needed, sew it up by using a trussing needle, to retain the stuffing in place and depending on the presentation you want to achieve. Braise the salmon in a fish kettle/poacher with sufficient red wine and fish stock. When cooked, drain the salmon well, remove the skin and place it on a suitable dish with four individual spinach subrics, a potato garnish of your choice and served accompanied with sauce Genevoise.