From:
The Thorough Good Cook
Fish: 21. Salmon Souchet
Scale and wash the
fish in cold water with a little
salt, then cut it in slices about a quarter of an inch thick, place them in a
saucepan and cover with good
fish stock. Put to them some sliced
onions and a bunch of
herbs, and
simmer gently for eight or ten minutes. Strain the
liquor, and
boil it down to half the
quantity; then clarify it, and add
aspic, also a little
carrot and
turnip, cut as if for
Julienne soup. Blanch them till
tender, and mask the fillets with them. Then sprinkle with
chervil and
tarragon, and dish on a border of aspic jelly.