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Receta Poached Salmon With Two Sauces
by Global Cookbook

Poached Salmon With Two Sauces
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  Raciónes: 8

Ingredientes

  •     Vegetable oil
  • 1 whl , (6 to 7 lb) salmon with head and tail on
  • 1/2 med Onion, thinly sliced
  • 8 x Fresh parsley sprigs
  • 1 lrg Celery stalk, thinly sliced
  • 1 med Carrot, thinly sliced
  • 2 lrg Shallots, thinly sliced
  • 2 x Garlic cloves, crushed
  • 1 x Bay leaf
  • 1/4 tsp Dry thyme, crumbled
  • 2 tsp Coarse salt
  • 10 whl black peppercorns, crushed
  • 2 c. 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)
  • 1/2 c. Spicy, brown mustard, (such as Gulden's)
  • 6 Tbsp. Sugar
  • 1/4 c. Distilled white vinegar
  • 2 tsp Dry mustard
  • 1/2 c. Vegetable oil
  • 6 Tbsp. Minced fresh dill
  • 3/4 c. Mayonnaise
  • 3/4 c. Lowfat sour cream
  • 1/3 c. Packed finely minced fresh sorrel or possibly arugula
  • 2 Tbsp. Minced fresh tarragon Or possibly
  • 1 tsp Dry, crumbled
  • 2 Tbsp. Minced fresh chives Or possibly green onion tops
  • 1 Tbsp. Minced fresh parsley
  • 1 Tbsp. Fresh lemon juice
  • 1 x Garlic clove, pressed

Direcciones

  1. Preheat to 375F. 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.
  2. 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.
  3. Bake till fish is opaque when knife is inserted along backbone, about 70 min. Open foil and let fish cold 1 hour. Reseal foil and refrigeratefish overnight.
  4. Remove parsley and onion from inside fish. Peel off top skin. Scrape off any grayish flesh. Line platter with lettuce
  5. Transfer fish to platter. Garnish with tomato, cucumber, lemon, asparagus and dill. Spoon caviar down center of fish. Fill eye cavity, with caviar.
  6. Serve with sauces.
  7. Serves: 8
  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.)
  9. Sorrel Tarragon Sauce: Mix all ingredients in medium bowl. Season with salt and pepper. Cover and refrigerateat least 4 hrs. (Can be prepared 1 day ahead.
  10. Keep refrigerated.)