"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

POACHED SALMON WITH DILL SAUCE Recipe

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This recipe for POACHED SALMON WITH DILL SAUCE, by , is from The Markova Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyudmila Markova
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
DILL SAUCE:
3 tbsp chopped fresh dill
1 tbsp faiche of sour cream
Salt and freshly ground pepper
COURT BOUILLON:
3 cups water
1 cup white wine
6 thin lemon slices
1 onion, chopped
1 celery rib, chopped
1 carrot, chopped
1 gralic clove, chopped finely
1 tsp black pepper-corns
4 or 5 sprigs fresh thyme
1 bay leaf
SALMON:
6 (6-ounce) center-cut salmon fillets, skin removed
Lemon slices and dill sprigs for garnish

Directions:
Directions:
Mix the sauce ingredients in a small bowl to blend
Season to taste with salt and pepper and refrigerate, covered.
Combine the court bouillon ingredients in a large, deep skillet. Bring to a simmer over medium heat; reduce to a bare simmer and cook 30 minutes. Remove it from the heat to cool slightly (to about 180).
Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and adjust heat to maintain liquid at about 180 (surface will shimmer, not simmer). cook until fish is just opaque in center, about 7 minutes. Remove from heat; let stand, covered, 5 minutes.
Transfer salmon to platter using a slotted spatula. (Cooking liquid can be reused; refrigerate up to 5 days or freeze up to 2 months.)
Cover salmon with plastic wrap and shipp until cold, at least 4 hours. Serve with dill sauce, garnishing with lemon slices and dill sprigs.

 

 

 

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