Scale and wash the fish in cold water with a little salt,
then cut it in slices nbout a qttarter 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 fur Julienne
soup (p. 80). Blanch them till tender, and mask the fillets
with them. Then sprinkle with chervil and tarragon, and
dish on a border of aspic jelly.
  The best salmon souchet in the world is served at the
Ship Hotel, Greenwich. 

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!