Salmon with Gribiche

We have been eating a lot of salmon and we found a recipe for Sauce Gribiche in Thomas Keller's French Laundry Cookbook. It was delicious. It has all of the tastes of Provence that I love! We served the Salmon with steamed Potatoes. An excellent meal.

Sauce Gribiche

Thomas Keller

This sexy little number comes straight out of the French Laundry cookbook. Normally I wouldn’t reprint a recipe from a such a tome, just out of respect, however you can quite easily find this recipe via a quick google search – thanks to google books. So here goes.

This sauce is fantastic with anything that is rich and fatty – pork belly, leg of lamb – heck it might even work with some great black cod or salmon.

1       heaped tablespoon minced shallot

1-1/2 teaspoon finely minced capers

1-½   teaspoon finely minced cornichon

½      teaspoon Dijon mustard

1       tablespoon of wine vinegar or sherry vinegar

¼      cup extra virgin olive oil (use some good stuff)

1       heaped tablespoon of finely chopped hard boiled egg white

1       tablespoon of finely chopped hard boiled egg yolk

¼      teaspoon finely minced tarragon

1       teaspoon finely minced flat leaf parsley

½      teaspoon finely minced chives

Mix all ingredients in a bowl. Personally I like to mix the wet and add the dry in. I also like to make this a few hours before required, just to let the flavors develop a bit.

Serve alongside the roast potatoes, or with the potatoes sitting on top of a pool of the gribiche.