Poached salmon with two sauces
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil | ||
| 1 | Whole; (6 to 7 lb) salmon with head and tail on | |
| ½ | medium | Onion; thinly sliced |
| 8 | Fresh parsley sprigs | |
| 1 | large | Celery stalk; thinly sliced |
| 1 | medium | Carrot; thinly sliced |
| 2 | larges | Shallots; thinly sliced |
| 2 | Garlic cloves; crushed | |
| 1 | Bay leaf | |
| ¼ | teaspoon | Dried thyme; crumbled |
| 2 | teaspoons | Coarse salt |
| 10 | Whole black peppercorns; crushed | |
| 2 | cups | Dry white wine |
| Butter lettuce leaves | ||
| Tomato slices | ||
| Hothouse cucumber slices | ||
| Lemon slices | ||
| Trimmed asparagus; blanched | ||
| Fresh dill sprigs | ||
| Black lump fish caviar | ||
| Mustard-Dill Sauce; (see recipe) | ||
| Sorrel-Tarragon Sauce; (see recipe) | ||
| ½ | cup | Spicy; brown mustard, (such as Gulden's) |
| 6 | tablespoons | Sugar |
| ¼ | cup | Distilled white vinegar |
| 2 | teaspoons | Dry mustard |
| ½ | cup | Vegetable oil |
| 6 | tablespoons | Chopped fresh dill |
| ¾ | cup | Mayonnaise |
| ¾ | cup | Sour cream |
| ⅓ | cup | Packed finely chopped fresh sorrel or arugula |
| 2 | tablespoons | Chopped fresh tarragon OR |
| 1 | teaspoon | Dried; crumbled |
| 2 | tablespoons | Chopped fresh chives OR green onion tops |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Fresh lemon juice |
| 1 | Garlic clove; pressed | |
Directions
MUSTARD DILL SAUCE
SORREL TARRAGON SAUCE
Preheat to 375oF. Set rack on large baking sheet. Stack long double-thick sheets of heavy-duty foil atop rack, folding up all four sides to create trough. Brush with oil. Place fish diagonally on foil (fish may overhang edge of rack). Place several onion slices and 4 parsley sprigs inside fish.
Place remaining onion, 4 parsley sprigs, celery, carrot, shallots, garlic, bay leaf and thyme around fish. Sprinkle with salt and peppercorns. Pour wine over. Lift foil edges over fish, sealing tightly and enclosing completely.
Bake until fish is opaque when knife is inserted along backbone, about 70 minutes. Open foil and let fish cool 1 hour. Reseal foil and chill fish overnight.
Remove parsley and onion from inside fish. Peel off top skin. Scrape off any grayish flesh. Line platter with lettuce Transfer fish to platter. Garnish with tomato, cucumber, lemon, asparagus and dill. Spoon caviar down center of fish. Fill eye cavity, with caviar.
Serve with sauces.
Serves: 8
Mustard Dill Sauce: Whisk first 4 ingredients in bowl. Gradually whisk in oil. Stir in dill. (Can be prepared 4 days ahead. Cover and chill.) Sorrel Tarragon Sauce: Mix all ingredients in medium bowl. Season with salt and pepper. Cover and chill at least 4 hours. (Can be prepared 1 day ahead.
Keep refrigerated.)
Source: Bon Appetit, June 92
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Posted to MM-Recipes Digest by jarin@... (JL) on Sep 3, 1999