Poached salmon fillets with dill creme fraiche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Chopped cornichons |
| 3 | tablespoons | Chopped fresh dill |
| 1 | tablespoon | Fresh lemon juice |
| 1 | cup | Creme fraiche or sour cream |
| 3 | Bottles clam juice; (8-ounce) | |
| 3 | cups | Dry white wine |
| 10 | Whole peppercorns | |
| 8 | Fresh dill sprigs | |
| 6 | Lemon slices | |
| 8 | Salmon fillets; (6- to 8-ounce) | |
| Butter lettuce; lemon slices and | ||
| ; fresh dill sprigs | ||
Directions
SAUCE
SALMON
For Sauce:
Place cornichons, dill and juice in small bowl and stir to blend. Add creme fraiche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
For Salmon:
Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes.
Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.) Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.
Serves 8.
Bon Appetit May 1994
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