Cold poached salmon

Yield: 6 Servings

Measure Ingredient
½ \N Stick butter; softened
\N \N Salt and white pepper
2 mediums Shallots; chopped fine
2½ pounds Boneless salmon filets
1 medium Onion; thinly sliced
4 \N Or
5 \N Bay leaves
1 \N Lemon; thinly sliced
4 \N Or
5 larges Sprigs fresh parsley
2 cups Chablis wine
\N \N Fish stock (water may be used; though the result will not be as flavorful)
\N \N Mustard sauce (#2)

Spread soft butter over bottom of a shallow pan and sprinkle lightly with salt pepper and shallots. Place salmon filets in pan. Over the fish, layer sliced onion, bay leaves, sliced lemon and parsley. Pour in wine. Add enough fish stock or water to cover salmon. Bring to a boil and allow to simmer 10-15 minutes, or until salmon feels firm to the touch. Remove from heat and allow to cool in the pan. When filets have returned to room temperature, place pan in refrigerator. Chill at least 6 hours, or, ideally, overnight. (The beauty of this dish is that most of the preparation can be done a day ahead.) Before serving, remove filets from pan, gently towel dry and remove any of the vegetable garnish still on the fish. Serve with a cucumber salad and Mustard Sauce (#2) on the side (see recipe). Serves 6.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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