Go Back

Elegant Salmon a la Genevese with Madeira Wine Sauce and Anchovy

Big Daddy is putting on his finest apron for this one. Salmon a la Genevese is what you cook when you want to absolutely stun somebody at the dinner table. You build a rich aromatic base with shallots, carrots, herbs, bay leaves, and Madeira — let it simmer, strain it over the salmon, then finish with a velvety sauce of stock, anchovy essence, and lemon. Serve the salmon on a hot dish, pour the sauce over, and send the rest to the table in a tureen. This is grown-up cooking. This is Big Daddy at his most sophisticated.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • Ingredients
  • 2 slices of salmon
  • Butter for the pan
  • 2 shallots chopped
  • Small bunch of fresh mixed herbs
  • 2 bay leaves
  • 2 carrots
  • Pounded mace to taste
  • Salt and pepper to taste
  • 4 tablespoons Madeira wine or dry sherry
  • 1/2 pint white stock
  • Thickening of butter and flour equal parts, to make a roux
  • 1 teaspoon essence of anchovies
  • Juice of 1 lemon
  • Cayenne pepper to taste

Method
 

  1. Instructions
  2. Rub the bottom of a stewpan with butter. Add the shallots, herbs, bay leaves, carrots, pounded mace, and seasoning.
  3. Stir over a clear medium heat for 10 minutes.
  4. Add the Madeira or sherry. Simmer gently for 30 minutes.
  5. Strain this aromatic liquid through a sieve and pour it over the salmon in a clean pan.
  6. Stew the salmon in the strained gravy until cooked through, approximately 20-25 minutes.
  7. Once the salmon is cooked, remove most of the cooking liquid, leaving just enough to keep the salmon moist.
  8. Transfer the reserved cooking liquid to a separate saucepan. Add the white stock.
  9. Thicken with a butter-and-flour roux, stirring until smooth. Add the anchovy essence, lemon juice, cayenne, and salt. Simmer until sauce reaches a coating consistency.
  10. Lay the salmon on a hot serving dish. Pour part of the sauce over it.
  11. Serve the remaining sauce separately in a tureen alongside the dish.