- Janny de Moor - https://www.jannydemoor.nl/en -

Freethinker’s salmon

Ingredients

Serves two:

 

For the sauce:

What led Koba Catenius, author of a lot of Dutch cookbooks, to call this dish à la Génèvoise (as in Geneva), she does not explain. But she gives her Vischkookboek (Fish Cookbook, 1916) as a motto: “Our people must learn to eat fish. It is therefore necessary that the housewife learns to prepare fish”. And indeed, meat was scarce during the 1914-18 war, so why not a tasty salmon? So much the better because at that time you still could scoop the fish out of the wide Dutch rivers almost by hand.

Koba prepared it in such a way that it looked like meat: ‘in red wine sauce’. In classic French cuisine this dish is called saumon braisé au vin rouge, dit à la Bourguignonne ­– as prepared in Burgundy. A dish that has not yet bowed to the dogma of no-red-wine-with-fish. Fortunately, some heresies are kept up stubbornly by culinary freethinkers.

Wine: Merlot.

 

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