Baked Salmon Florentine, in the style of…

I decided to make something special for the return to indoor Fish Hell Night.

Mon mari is happy to eat almost anything if he can cook it on the grill – even fish.

Things get a bit trickier when the barbecue gets put away for winter.

However, he will also eat almost anything if it’s served on spinach.

The recipe, Baked Salmon Florentine, has been updated, nutrition information added, and re-posted here: Salmon Florentine.

And as long as we did something ‘Florentine’ – and after spending a few days eating in Paris, I decided to resurrect an old post describing food styles…. As in something done in the style of…..

Some are fairly well-known:

  • Florentine – with spinach
  • Lyonnaise – with onions
  • à la dijonnaise – with mustard
  • au gratin – with a thin, browned crust, often with breadcrumbs (may or may not have cheese)
  • à la meunière – coated with flour, sauted, served with butter and lemon
  • à la espagnole – with red peppers, tomatoes and garlic

Some are fairly common:

  • forestière – with mushrooms, diced potatoes, sliced truffles and gravy
  • normande – with apples and Calvados
  • Rossini – noodles, Parmesan, truffles and foie gras in a Marsala sauce
  • provençale – tomatoes, onions, garlic, olives, anchovies, breadcrumbs
  • Saint-Germain – with peas
  • landaise – foie gras and truffles
  • à la savoyarde – with cheese and potatoes

Some are not so common:

  • financière – cockscombs, truffles, mushrooms, olives, veal or chicken quenelles in Madiera sauce
  • godard – same as financiere but with the addition of sweetbreads
  • judic – small braised lettuces with cockscombs, truffles, kidneys in sauce demi-glace
  • à la grecque – vegetables cooked in water, cooled and served cold
  • toulousaine – with cockscombs, kidneys, sweetbreads, truffles, mushrooms in a sauce bound with egg yolk
  • à l’oriental – usually with saffron

Of those last few there are some I want to remember – so I don’t inadvertently order them.

I’ll eat squirrel but not a cockscomb…..

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4 thoughts on “Baked Salmon Florentine, in the style of…”

  1. Very interesting article Katie. I just spent half a day driving around town trying to find lengua (beef tongue). Most supermarket chains said they’d special order it for me, but you know how that goes $$$. I have been looking for a tienda (Hispanic grocery) here but have been unsuccessful. I finally found a high-end butcher shop that normally carries them, although I had to come back the next day to get one. It was only $5.99 a pound and was from hormone-free grass fed beef, a big plus in my mind.

    But back to your article. How easy is it for you to find cockscombs, truffles or sweetbreads? And I won’t even ask about foie gras…


  2. brassfrog. if it’s edible (or even not) I can find it (if I want it) All of our supermarkets have butchers and all the towns have little specialty butcher shops – horse? beef? pig? As well we can buy directly from the farmers….

    Jerry, a freezer full? Did you catch it? :Lucky you.

    Kate – chicken would be great – thanks for the idea LOL

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