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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
1+1/2 cups (375 ml) chopped watercress
1+1/2 cups (375 ml) mayonnaise
1 tablespoon (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 6 to 8 as an appetizer, or 4 to 6 as a main course.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
