Cold Poached Salmon Fillets
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
500 mL (2 cups) white wine
500 mL (2 cups) water
125 mL (1/2 cup) snipped fresh dill
OR 2 teaspoons dried dill, crumbled
1 whole bay leaf
8 peppercorns
2 mL (1/2 tsp) dried thyme, crumbled
2 mL (1/2 tsp) salt
4 salmon fillets (175 g/6 oz each)
50 mL (1/4 cup) heavy cream
45 mL (3 tbsp) reduced-fat mayonnaise
2 mL (1/2 tsp) grated lemon zest
30 mL (2 tbsp) lemon juice
1/2 mL (1/8 tsp) ground white pepper
Directions
In a large skillet over moderately high heat, bring wine, water, 1/4 cup of the dill, bay leaf, peppercorns, thyme, and 1/4 teaspoon of the salt to a boil. Reduce the heat to moderately low, add fish, skin side up, and cover with a piece of wax paper laid on top. Cook, turning fish over at halftime, until fish almost flakes at the touch of a fork — about 7 minutes total. Remove fish from poaching liquid, cool to room temperature, and refrigerate until chilled — about 1 hour. Meanwhile, in a small bowl, whisk together all remaining ingredients, including the remaining 1/4 teaspoon of salt and 1/4 cup of dill. To serve, remove skin from fish and spoon sauce on top.
Makes 4 servings
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:456
