Poached Salmon w/Mousseline
Serves 6 - (8 ounce portions)
6 cups Basic Court Bouillon
6 Salmon Filets or Steaks (8 oz. each)
30 very thin slices English Cucumber
6 sprigs Fresh Dill (optional)
In a roasting pan, heat court bouillon until just below boiling point. Using
slotted spoon or spatula, gently place salmon into bouillon (adding, if necessary,
up to 1 cup of boiling water to cover fish completely). Poach fish for 3 to 5
minutes or until opaque on the outside but still coral-colored in center. Do not
allow the water to boil (may damage fish filet).
Basic Court Bouilon
7 cups water
1 carrot, sliced
1 small onion, chopped
1 bay leaf
1/2 cup parsley stems
1 tsp. salt
1-1/4 cups Dry White Wine
In a pot, bring water, carrot, onion, peppercorns, bay leaf, parsley stems,
salt and wine to boil over high heat. Reduce heat and simmer for 30 minutes. Strain.
(Keep tightly covered in refrigerator, for up to 1 week).
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 froth 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.
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