Poached salmon w/green mayonnaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Salmon steaks | |
| Cucumber; sliced for garnish | ||
| 2 | pints | Water |
| 1 | cup | White wine |
| 1 | Carrot; chopped | |
| 1 | Onion; chopped | |
| 2 | Ribs celery; chopped | |
| Bay leaf | ||
| Salt & pepper to taste | ||
| 2 | Eggs | |
| ½ | pint | Olive oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Mustard powder |
| Pepper to taste | ||
| dash | Wine vinegar | |
| Parsley & chives; chopped, | ||
| . to taste | ||
Directions
COURT-BOUILLON
GREEN MAYONNAISE
Put all the bouillon ingredients together in a saucepan. Simmer for 30 minutes. Strain and replace the liquid in the pan. Add the salmon, bring to the boil and boil for 2 minutes. Remove from heat and set aside; the salmon will continue to cook in the bouillon while you make the mayonnaise. Put the eggs in a food processor or blender with the mustard, salt and pepper. Switch on and whilst blending, pour in the oil and vinegar in a steady stream until the sauce thickens. Add the chopped herbs. Check that the salmon is cooked (10-12 minutes). Lift on to a serving dish. Garnish with sliced cucumber and serve hot or cold with the mayonnaise.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95