Poached Salmon with Two Sauces

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Lemon slices
1/2 c Spicy; brown mustard, (such
6 tb Sugar
1/3 c Packed finely chopped fresh
8 Fresh parsley sprigs
2 c Dry white wine
Trimmed asparagus; blanched
Fresh dill sprigs
1 tb Chopped fresh parsley
Vegetable oil
1 Whole; (6 to 7 lb) salmon
1/4 ts Dried thyme; crumbled
1 ts Dried; crumbled
3/4 c Sour cream
1/2 c Vegetable oil
1/4 c Distilled white vinegar
1 Garlic clove; pressed
1/2 md Onion; thinly sliced
2 ts Coarse salt
Black lump fish caviar
1 Bay leaf
1 tb Fresh Lemon Juice
Hothouse cucumber slices
2 ts Dry mustard
Mustard-Dill Sauce; (see
1 md Carrot; thinly sliced
2 tb Chopped fresh tarragon OR
1 lg Celery stalk; thinly sliced
2 lg Shallots; thinly sliced
10 Whole black peppercorns;
Tomato slices
3/4 c Mayonnaise
2 tb Chopped fresh chives OR
Sorrel-Tarragon Sauce; (see
Butter lettuce leaves
2 Garlic; crushed
6 tb Chopped fresh dill

Original recipe makes 8 servings



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 Converted by MM_Buster v2.0m. Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999

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