Samon Steaks with Claret Sauce
4 salmon steaks
1 teaspoonful of mixed sweet herbs
1 chopped onion
2 cups of Claret
the juice of a lemon
Put four salmon steaks into a buttered saucepan with salt, pepper, and
grated nutmeg to season, add a bunch of parsley, a teaspoonful of mixed
sweet herbs, a chopped onion, and two cupfuls of Claret. Cover with a
buttered paper, simmer until done, and drain. Strain the sauce, thicken
with flour cooked brown in butter, skim, add two tablespoonfuls of butter
and the juice of a lemon; pour over the fish and serve.
Just Salmon Recipes
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