Poached Salmon with Mustard Sauce

Yields25 Servings

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

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.

Cook fillets with all ingredients for 60 Minutes.

Cool and remove fillets.

Place in a large low sided containers.

Strain sauce through a fine mesh strainer and pour over the fish.

Place all sauce ingredients in a bowl and whisk together until blended.

Pour over the fillets.

Serve cold.

Nutrition Facts

25 servings

Serving size