DARNE DE SAUMON A LA MAITRE D’HOTEL: French Grilled Salmon

Darne de saumon a la maitre d'hotel: French grilled salmon

 

For my birthday recently my mom bought a whole premium Scottish salmon from Northwest Seafood.  We brought some of it home to try out this delicious grilled salmon recipe in La Cuisine.  It’s simple, rich, and delicious.   Usually I re-write the recipes to be in a more modern format, but this recipe is so simple and straightforward, I just translated it.  The sauce recipe is at the bottom.  This is a very rich dish, and it would be perfect served with only a light salad and some crusty bread on the side.  I hope you enjoy!

 

DARNE DE SAUMON A LA MAITRE D’HOTEL

Cut salmon into steaks 3 centimeters thick, dip in olive oil, and put on the grill.  Let it cook 5 minutes per side.  Arrange on a plate and serve with a Sauce Maitre D’hotel

Darne de saumon a la maitre d'hotel: French grilled salmon

 

Darne de saumon a la maitre d'hotel: French grilled salmon

 

SAUCE MAITRE D’HOTEL

1/2 cup butter

1/4 cup chopped parsley

juice of 1 lemon, or a splash of good vinegar (I would try white wine vinegar)

Pinch of salt

  1. Melt the butter in a sauce pan until it liquefies, but before it starts to bubble.
  2. Remove from heat and add the chopped parsley, lemon juice or vinegar, and salt.

Sauce Maitre d'hotel

 

salmon 3

 

{My grandmother, Claudia Meraud, was born in Nice, France.   She immigrated to the US after meeting my grandfather while he was stationed there as a US soldier in WW II.  We spent several summers together, just the two of us, living with her sister in Nice.  She passed along to me an old French cookbook titled  title is La Cuisine:  Guide Practique De La Ménagère by R. Blondeau, Chef de Cuisine.  It originally belonged to my great-grandmother, Lucie Thomas, who was a native of St. Marie-aux-Mines in Alsace.

This cookbook was published in the 1930’s, and was written as a practical guide for a household cook before the days of the fridge and the food processor.  The recipes are delicious, practical, and (of course) packed with good traditional nutrition.

I am creating translated versions of these antique recipes, re-written for the modern cook, and tested with home-grown and seasonal food.}

 

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