Chef Juliette
Saumon à la Meunière
The miller's-wife method in its clearest form: flour-dusted salmon set fast in very hot clarified butter, then carried to the table beneath lemon, parsley, and a foaming veil of beurre noisette.
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Chef Juliette
Cadgerée of Salmon
Cadgerée de Saumon brings flaky salmon, buttered pilaff rice, and diced egg together beneath curry-scented Béchamel, a generous hot supper whose success depends on keeping each component moist and distinct.
Chef Juliette
Mousseline Alexandra
Eight tender salmon mousseline quenelles wear thin salmon caps and truffle beneath a golden Mornay glaze, gathered around butter-bright petits pois for a generous special-occasion table.
Chef Juliette
Saumon Froid, ou Darne de Saumon Froid à la Royale
A cold salmon showpiece that teaches controlled setting: tender fish under salmon mousse and glossy jelly-bound mayonnaise, grounded on clear aspic, bordered with Montpellier butter, then marked with truffle and anchovy.
Chef Juliette
Saumon Froid ou Darne de Saumon Froid à la Riga
Saumon Froid à la Riga turns cold poached salmon into a generous summer centerpiece, surrounded by crisp cucumber timbales, caviar eggs, crayfish-mousse tartlets, and a bright border of jelly.
Chef Juliette
Saumon Froid, ou Darne de Saumon Froid en Belle-vue
An upright salmon darne, gently poached, decorated with truffle, egg white, chervil, and tarragon, then veiled in brilliant fish aspic: a cold presentation that teaches clarity, patience, and confident generosity.
Chef Juliette
Médaillons de Saumon
These Médaillons de Saumon turn exact cold cookery into a generous main: tender pressed salmon, a smooth coat of mayonnaise collée, and clear aspic, each layer set cleanly before the next.
Chef Juliette
Mousseline de Saumon à la Tosca
A silken salmon mousseline lifted with crayfish cream, poached gently, dressed with milt, crayfish tails and truffle, then glazed beneath a light glossy crayfish-butter Mornay.
Chef Juliette
Boiled Salmon
Saumon bouilli teaches the gentlest lesson in the fish canon: bring a whole salmon to the boil once, then let quiet heat finish it, juicy and intact, with Hollandaise beside it.
Chef Juliette
Saumon Froid ou Darne de Saumon à la Parisienne
A chilled Parisian centerpiece of tender salmon, glossy jelly-set mayonnaise, herb-green Montpellier butter, and artichoke cups of macédoine, arranged with ceremony but built for one attentive home cook.
Chef Juliette
Darne de Saumon Lucullus
A truffle-larded salmon darne braised gently in Champagne, encircled by crayfish patties, milt cassolettes, and oyster mousselines, with the coral-gold braising liquor mounted in equal parts ordinary and crayfish butter.
Chef Juliette
Saumon Froid, ou Darne de Saumon Froid au Chambertin
Saumon Froid turns one equal-part poaching liquor of clear fish fumet and Chambertin into both tenderness and wine-red aspic, a cold centerpiece whose discipline is clarity.
Chef Juliette
Darne de Saumon Nesselrode
A whole salmon darne rises inside crisp pastry, filled with silken lobster mousse and served intact at the table, where sauce américaine and just-poached oysters make the first cut the occasion.
Chef Juliette
Darne de Saumon Régence
Salmon darnes braised in white wine, ringed with crayfish-whiting quenelles, oysters, mushrooms, and milt, then covered with truffle-scented Normande sauce: a grand garnish made workable for one careful home cook.
Chef Juliette
Mousseline de Saumon
Four feather-light salmon mousselines, shaped with ordinary tablespoons, capped with fine raw slices, and poached at a bare tremble: the lesson that cold forcemeat and gentle heat make tenderness possible.
Chef Juliette
Coulibiac de Saumon
Coulibiac de saumon brings a burnished brioche loaf to the table, with distinct layers of salmon, stock-cooked grain, egg, mushrooms, onion, and tender vermicelli drinking in melted butter.
Chef Juliette
Darne de Saumon Daumont
Darne de Saumon Daumont gathers a quiet court-bouillon poach, crayfish-crowned mushrooms, truffled fish mousseline quenelles, and crisp milt around salmon, with Nantua sauce passed separately.
Chef Juliette
Broiled Salmon
Saumon grillé proves that rich fish wants two fires: fierce heat for a bronzed surface, gentler heat for a succulent center, then a melting coin of maître d’hôtel or anchovy butter.
Chef Juliette
Cold Salmon
Saumon froid teaches the discipline of gentle poaching: keep the fish whole, cool it in its own liquor, preserve its silver skin, and serve with Montpellier Butter (No. 153).
Chef Juliette
Darne de Saumon Chambord
A noble salmon darne learns restraint in red wine: braised gently, glazed from its own liquor, then ringed with truffled quenelles, crisp smelts, crayfish, and the wine-dark gloss of Genevoise sauce.
Chef Juliette
Côtelettes de Saumon
Cold salmon mousseline wrapped around a truffled mushroom salpicon, poached until tender, then breaded à l'anglaise and fried in clarified butter: the grand cutlet translated for one careful home stove.
Chef Juliette
Darne de Saumon Valois
White-wine-poached salmon with olive-turned potatoes, tender milt, and scarlet crayfish, all waiting on one calm emulsion: Valois sauce, béarnaise enriched with meat glaze and properly served apart.
Chef Juliette
Darne de Saumon Royale
Salmon braised gently in Sauternes, then ringed with crayfish tails, delicate fish mousselines, mushrooms, truffle, and potato pearls, while ivory Sauce Normande waits in its own boat.
Chef Juliette
Côtelettes Froides de Saumon
Paper-thin sockeye encloses a seasoned salmon center, poached gently in petite molds, chilled, and glazed with clear aspic: the formal ball-supper cutlet translated for one careful cook and a generous celebration table.
Chef Juliette
Saumon Froid, ou Darne de Saumon Froid à la Norvégienne
Cold salmon under a lucid aspic veil, raised on rice and crowned with prawns, while cucumber timbales, glazed eggs, tomatoes, and beetroot barquettes make the platter a proper celebration.
Chef Juliette
Mayonnaise de Saumon
A cold composed salad that teaches restraint: tender salmon, crisp Cisel lettuce, and proper mayonnaise, finished by hand with anchovy, capers, olives, egg, radish, and lettuce hearts.
Chef Juliette
Salade de Saumon
Cold poached salmon in generous flakes, crisp lettuce, and sharp vinaigrette, with egg, capers, cornichons, olives, and anchovy laid directly on the fish, exactly as this simpler classical salad intends.
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