Norwegian-style poached salmon with anchovy butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Unsalted butter; softened |
| 1½ | tablespoon | Minced fresh parsley leaves |
| ¾ | teaspoon | Anchovy paste or mashed anchovy fillet |
| 1 | Onion; sliced | |
| ⅓ | cup | Distilled white vinegar |
| ¼ | cup | Sugar |
| ½ | teaspoon | Black peppercorns |
| 1 | teaspoon | Coriander seeds |
| ½ | teaspoon | Mustard seeds |
| 1 | teaspoon | Salt |
| Two 1-inch-thick salmon steaks; (each about 1/2 | ||
| ; pound) | ||
Directions
In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered. In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.
Serves 2.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.