Poached Salmon with Mustard Sauce
02
Feb
Feb
Stock:
4 onions, sliced
4 tbsp chopped parsley
2 tbsp salt
½ tsp crushed black peppercorns
4 carrots, sliced
4 celery rib-sliced
6 whole garlic cloves
3 bay leaf
6 cups dry white wine
Sauce:
2 cups spicy brown mustard
3 cups sugar
2 cups vinegar
2 tbsp dry mustard
2 cups oil
4 tbsp chopped dill
1
Place all stock ingredients in a large low sided baking pan. You may want to bake the salmon in two or more pans to accommodate all the slices.
2
Cook fillets with all ingredients for 60 Minutes.
3
Cool and remove fillets.
4
Place in a large low sided containers.
5
Strain sauce through a fine mesh strainer and pour over the fish.
6
Place all sauce ingredients in a bowl and whisk together until blended.
7
Pour over the fillets.
8
Serve cold.
Ingredients
Stock:
4 onions, sliced
4 tbsp chopped parsley
2 tbsp salt
½ tsp crushed black peppercorns
4 carrots, sliced
4 celery rib-sliced
6 whole garlic cloves
3 bay leaf
6 cups dry white wine
Sauce:
2 cups spicy brown mustard
3 cups sugar
2 cups vinegar
2 tbsp dry mustard
2 cups oil
4 tbsp chopped dill