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Entrees
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Poached
Salmon with Watercress Sauce
2 to 3 lbs (1 to 1.5 Kg) salmon fillet (you may use a
whole fillet, or individual portions)
1 recipe court bouillon (see below)
1 1/2 cups (375 ml) chopped watercress
1 1/2 cups (375 ml) mayonnaise
1 Tbs (15 ml) wine vinegar
1 shallot, chopped
Salt and ground white pepper to taste
Cucumber and lemon slices for garnish
Tie the salmon in cheesecloth and place on a rack in a
poacher, or
wide saucepan with a tightly fitting lid. Cover with the cold
court
bouillon and bring to a simmer over high heat. Do not boil.
Cook for
10 minutes per inch (2.5 cm) of thickness of the fish. Remove
from
the heat and allow the fish to cool in the court bouillon.
Chill in
the refrigerator for at least two hours before serving.
For the sauce, combine the watercress, mayonnaise, vinegar,
shallot, salt, and pepper in a food processor or electric
blender and puree until smooth. Pour over the chilled salmon
and garnish with the cucumber and lemon slices. Serves 4 to 6.
Court Bouillon
3 cups (750 ml) water
1 cup (250 ml) wine vinegar
1 medium onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1 leek, trimmed and sliced, white part only (optional)
3 fennel stalks, sliced (optional)
1 sprig of fresh thyme or 1/2 tsp (2 ml) dried thyme
2 tbs (30 ml) salt
8 white peppercorns
Combine all ingredients in a saucepan and bring to a boil.
Cover and
simmer over low heat for 25 minutes. Strain and reserve the
liquid.
Makes about 4 cups (1 L).
***Write a review of this recipe!***
Recipe submitted by
World Wide
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