Poached salmon and herb sauce from American Cooking: The Melting Pot (Foods of the World) by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

  • shallots
  • bay leaves
  • capers
  • heavy cream
  • fish bones and trimmings
  • lemons
  • dried oregano
  • parsley
  • black peppercorns
  • mushrooms
  • salmon
  • dry vermouth
  • EYB Comments

    This recipe appears only in the companion Recipe Booklet.

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.

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  • Eat Your Books

    This recipe appears only in the companion Recipe Booklet.

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