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.

Related recipes