Try this Poached Salmon with Two Sauces recipe, or contribute your own.
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 email@example.com (JL) on Sep 3, 1999
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