Poached Salmon w/Mousseline
Sauce
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)
Méthode:
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
6 Peppercorns
1 bay leaf
1/2 cup parsley stems
1 tsp. salt
1-1/4 cups Dry White Wine
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
6 Peppercorns
1 bay leaf
1/2 cup parsley stems
1 tsp. salt
1-1/4 cups Dry White Wine
Méthode:
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).
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 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).
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
Méthode:
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.
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.
©2005, Famous Chefs, LLC • All Rights Reserved
2100 St. Charles Avenue • New Orleans, LA, USA 70130
Culinary Institute cooking school of New Orleans
E-Mail us at cino@culinaryinstituteneworleans.com