Darne de Saumon Chambord
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
FishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- As already explained, the term “darne” stands for a piece of salmon cut from the middle of that fish, and the size of a darne is in proportion to the number of people it is intended for.
- Proceed after the manner directed under “The Braising of Fish” (No.
- 780);
- moisten in the proportion of two-thirds with excellent red wine and one-third with fish stock, calculating the quantity in such wise that it may cover no more than two-thirds of the depth of the darne.
- Bring to the boil, then set to braise gently, and glaze the darne at the last moment.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife