Saumon a l'Unilateral Chardenoux (Chardenoux's Salmon Cooked in Its Skin)
From
Bistro Cooking
Cookbook
Page 145
Cuisine: French
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
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Good stuff, and easy.
I set the time for 6 minutes. With about 1:30 left it was looking awfully raw still, so I plopped a lid on. At 6min I thought it might have been too done, but the thick part of the fillets was perfect.