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.