Baked Salmon With Colbert Sauce

Ingredients

• 1 1/2 lbs salmon fillet
• 4 tbsp Crisco (or butter)
• 1 tbsp chopped parsley
• 1 tbsp tarragon vinegar
• 1 chopped shallot
• 1 chopped gherkin
• 1 chopped anchovy
• Salt, pepper, and red pepper to taste
• Water
• 4 tbsp Crisco (or butter)
• 2 tbsp flour
• 1 tsp lemon juice
• 2 anchovies
• 1 tbsp chopped parsley
• Pepper to taste
• 2 cups fish stock, or milk and water

Method

1. 1 Mix 4 tbsp Crisco with shallot, gherkin, anchovy, parsley, tarragon vinegar, and seasonings. Coat salmon in mixture and marinate for 1 hour.
2. 2 Place salmon in a greased fireproof dish. Cover with greased parchment paper and bake in a moderate oven (350°F) for 30 minutes.
3. 3 While salmon bakes, melt 4 tbsp Crisco in a saucepan. Stir in flour and cook briefly.
4. 4 Add fish stock (or milk/water) to the roux, stirring until thickened and boiling. Rub 2 anchovies through a sieve into the sauce.
5. 5 Stir lemon juice, parsley, and pepper into the sauce. Serve the hot sauce in a tureen alongside the baked salmon.