Matelotte of Salmon is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of salmon steaks that are boiled, served with matelotte sauce and garnished with mushroom quenelles, boiled crayfish and fried bread croutons. The full recipe is presented here and I hope you enjoy this classic British version of: Matelotte of Salmon.
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This is a classic recipe for a Victorian version of Matelotte of Salmon that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 203.—MATELOTTE OF SALMON.
The inferior parts of the fish suit this purpose; let them be cut into slices, and after being boiled in the usual way, dished up; pour some matelotte sauce, No. 86, over the salmon; garnish with mushrooms, quenelles, crayfish, and fried croutons of bread, and send to table. Upon ordinary occasions these expensive adjuncts may of course be dispensed with.
Modern Redaction
Ingredients:
1kg tail steaks of salmon
matelotte sauce, to serve
mushroom quenelles, to garnish
crayfish, to garnish
fried croutons of bread, to garnish
Method:
Bring a pan of lightly-salted water to a boil, add the salmon steaks and cook for about 20 to 30 minutes, or until tender.
Drain the salmon, arrange on a serving plate then pour over the matelotte sauce. Garnish with mushroom quenelles, boiled crayfish and fried bread croutons. Serve hot.
