Soups main page

  Apple curry soup
  Bean soup with bacon bits
  Bili-bi soup
  Black bean soup
  Buckwheat noodle and chicken soup
  Cabbage diet soup
  Canadian cheddar cheese soup
  Carrot soup with ginger
  Caribean sweet potato soup with gingered shrimp
  Celery, chestnut and apple soup
  Cheddar cheese soup
  Chicken barley soup
  Chicken soup
  Chicken broth
  Chickpea spinach soup
  Chilled curried potato-leek soup
  Chilled shrimp, avocado and cucumber soup
  Chive tomato soup
  Chlodnik
  Cod and potato chowder
  Cod bouillabaisse
  Cod chowder
  Cold broccoli soup
  Conch chowder
  Consomme belle vue
  Consomme with chicken dumplings
  Corn chowder
  Corn and lobster chowder
  Cream of chicken soup
  Cream of pumpkin soup
  Cream of tomato soup
  Creme Dubarry
  Creme marquise
  Curried clam soup
  Curried squash soup with frizzled leeks
  Fiddlehead soup
  French onion soup
  Fresh tomato-basil soup
  Lentil soup
  Lettuce soup
  Lobster bisque
  Manhattan clam chowder
  Matelote of salmon
  Minestrone soup
  Minestrone with cabbage and spinach
  Mussel and scallop soup
  Mussel soup
  New england clam chowder
  Oyster bisque florentine
  Pasta and garbanzo bean soup
  Potage germiny
  Potage parmentier
  Potage rossolnick
  Provencale fish soup
  Red pepper bisque
  Roasted celery root, potato and wild mushroom soup
  Roasted onion and garlic soup
  Roasted tomato and corn soup
  Sesame noodle soup with ginger and chilies
  Sorrel and potato soup
  Sorrel, spinach and tomato soup
  Spanish fish stew
  Stilton cauliflower soup
  Tofu soup with scallions and sprouts
  Thai coconut chicken soup with ginger
  Tomato and leek soup
  Tomato soup
  Tomato-fennel consomme

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

MATELOTE OF SALMON

serves 6

2 ounces oil
1 1/2 pounds salmon steak
1/2 teaspoon salt
1/4 teaspoon white pepper
4 ounces chopped onion
1 tablespoon shallots
1 cup red wine
2 cups fish stock
1 clove chopped garlic
1 tablespoon soft butter
1 tablespoon flour
12 small pearl onions, peeled and blanched
12 small cleaned mushroom caps

Heat the oil in a skillet. Brown salmon steaks on both sides. Remove excess of oil.
Season the steaks with salt and pepper. Add onion and shallots to salmon and cook over low heat for 2 minutes.
Pour in the wine and fish stock. Add the garlic. Bring to a boil and simmer for about 10 minutes.
Transfer the salmon to a serving dish. Remove bones and skin. Simmer the cooking liquid for 10 minutes.
In a small bowl, mix the butter and flour and whip into the liquid to thicken.
Add the pearl onions and mushrooms. Simmer for 10 minutes. Pour soup over fish and serve hot.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.