Culinary Insitute of New Orleans

Mousseline Sauce
Serves 6 (3 ounce portions)

2/3 cups melted unsalted butter
3 tbsp. water
3 egg yolks
1/4 tsp. salt
1/4 tsp. white pepper
1 tbsp. lemon juice
2 tbsp. chopped fresh dill
1/4 cup lightly whipped cream

In a skillet, melt butter, then skim frth from surface of melted butter and discard. Allow butter to cool slightly.
In a double boiler or bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.

Remove pan from heat, whisk in warm butter, 1 tablespoon at a time, until saice begins to thicken. Still whisking, pour remaining butter into sauce in a slow, steady stream. Stir in lemon juice and dill. Remove from heat, sool slightly. Gently fold in whipped cream. Adjust seasoning to taste. Keep warm by setting over a pot of warm water.

Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that a border of flesh remains visible. Garnish each plate with a cucumber fan and a sprig of fresh dill.