Salmon Françoise (Saumon Françoise) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 34) by Wolfgang Puck

  • shallots
  • heavy cream
  • parsley
  • tomatoes
  • salmon
  • butter
  • fish stock
  • dry white vermouth
  • white mushrooms
  • EYB Comments

    Can substitute tarragon or chervil for parsley. You may use the Fish stock (Fumet de poisson) recipe on p. 65.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tarragon or chervil for parsley. You may use the Fish stock (Fumet de poisson) recipe on p. 65.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.