Sauce Venitienne for Salmon Trout RecipeOrigin: France Period: Traditional |
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This is a classic French green sauce made from a sauce bâtarde base flavoured with shallots, white wine and green purée that is mixed with salted cucumber and is typically served with salmon trout. Ingredients:
300ml sauce bâtarde 
Sauce Venitienne for Salmon Trout Preparation:Method:Begin with the cucumber. Dice finely then salt liberally and set aside for 2 hours to extract the liquid. Wash and drain to remove the excess salt then bring a pan of water to a boil, add the cucumber and blanch for 1 minute before draining and drying. Combine the shallots and white wine in a pan then heat gently to reduce the volume by half. Mix together the sauce bâtarde and the fish fumet in a bain marie (double boiler) over hot (but not boiling) water then strain in the reduced wine mixture. Beat in enough of the green purée to colour the sauce then stir in the prepared cucumber and flavour with the vinegar. The sauce should, ideally, be quite sharp to the taste. |
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