Recipes > Seafood > Salmon > Salmon a la Genevese

Salmon a la Genevese


  • 2 slices of salmon
  • 2 chopped shalots
  • a little parsley
  • a small bunch of herbs
  • 2 bay-leaves
  • 2 carrots
  • pounded mace, pepper and salt to taste
  • 4 tablespoonfuls of Madeira
  • 1/2 pint of white stock
  • thickening of butter and flour
  • 1 teaspoonful of essence of anchovies
  • juice of 1 lemon
  • cayenne and salt to taste


Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time: 1 1/4 hours.

Sufficient for 4 or 5 persons.


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The Book of Household Management (1861).

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