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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