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

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