A Recipe from “Berømte Retter” (Famous Dishes) published in 1972
To call Salmon With Dutch Sauce for a Dutch specialty, we must go back to more glorious times. As late as the 18th century, before the great rivers of the Netherlands was contaminated, they contained large amounts of prime salmon. This led, among other things to the servants demanding when they were hired not to have to eat salmon more than twice a week. The pollution has unfortunately put an end to the salmon in the rivers. The Dutch sauce is probably a French invention. (Careme gives the recipe in his cookbook published in 1822). The name probably derives from the role the Dutch butter played in the original recipe.