Poached salmon w/mustard sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 8 | ounces | Mushrooms; washed & chopped |
| 4 | Salmon steaks | |
| ½ | cup | Dry white wine |
| 5 | Egg yolks | |
| 1 | teaspoon | Lemon juice |
| Salt & pepper to taste | ||
| 2 | Sticks butter | |
| 2 | tablespoons | Whole mustard (Moutarde de Meaux) |
Directions
MUSTARD SAUCE
Preheat oven to 350 F. Butter an ovenproof dish. Add mushrooms to cover bottom of dish; add wine and place steaks on top of mushrooms. Cover with buttered wax paper. Bake 20 to 25 minutes, or until done. Serve with Mustard Sauce. Mustard Sauce: Place yolks in blender. Add lemon juice, salt and pepper; blend. Melt butter. Add to yolk mixture slowly while blender is operating. Add mustard.
FEMME OSAGE
WEST FRONT STREET, ST. LOUIS.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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