Poached Salmon
Jaynna Sims (originally from cooking class in Florence, Italy)
Yield: 10-12 servings
Salmon
1 (5-7lb) salmon (or individual salmon steaks)
2 Tbsp chopped fresh dill or fennel
1/4 cup fish stock or white wine
Mayonnaise
1 egg yolk
1 tsp Dijon-style mustard
1 tsp lemon juice
Salt and pepper to taste
1 cup olive oil
Salmon: Preheat oven to 300F. Place fish in a fish poacher or on a large double thickness of buttered foil, with the chopped dill or fennel, the fish stock, and the wine. (If you are doing individual steaks using the foil, place each steak in its own foil wrapping). The foil should be loosely closed around the salmon to allow circulation inside the enclosure. Seal by crimping the edges together all the way around.
Place the foil-enclosed fish on a tray or baking dish and place in oven. If you are using the poacher, at this stage you would simply put the cover on and put it in the oven. Cook the fish for 15 minutes for each pound or until the fish flakes when tested with a fork.
Make the mayonnaise while the fish is poaching. Once fish is done, let it cool for a few minutes in the poacher or before opening the foil. Garnish with chopped dill if desired and serve.
Mayonnaise: Place egg yolk in a bowl, add mustard, lemon juice, and salt and pepper. Beat together with a whisk for about 10 strokes. Now add the olive oil very slowly, making sure to control the flow to a very slow dribble, beating all the while with the whisk, until all the oil has been incorporated. (The secret to a good stiff mayonaise is twofold: vigorous whisk work, and the very slow addition of the oil.) Set aside until read to use.
Yield: 10-12 servings
We prepared this for the Clotiaux Ya-Yas at the 2001 WOW. I’ve made it a few times for friends and families and it always gets a big thumbs up! (Jan 2002)
Salmon
1 (5-7lb) salmon (or individual salmon steaks)
2 Tbsp chopped fresh dill or fennel
1/4 cup fish stock or white wine
Mayonnaise
1 egg yolk
1 tsp Dijon-style mustard
1 tsp lemon juice
Salt and pepper to taste
1 cup olive oil
Salmon: Preheat oven to 300F. Place fish in a fish poacher or on a large double thickness of buttered foil, with the chopped dill or fennel, the fish stock, and the wine. (If you are doing individual steaks using the foil, place each steak in its own foil wrapping). The foil should be loosely closed around the salmon to allow circulation inside the enclosure. Seal by crimping the edges together all the way around.
Place the foil-enclosed fish on a tray or baking dish and place in oven. If you are using the poacher, at this stage you would simply put the cover on and put it in the oven. Cook the fish for 15 minutes for each pound or until the fish flakes when tested with a fork.
Make the mayonnaise while the fish is poaching. Once fish is done, let it cool for a few minutes in the poacher or before opening the foil. Garnish with chopped dill if desired and serve.
Mayonnaise: Place egg yolk in a bowl, add mustard, lemon juice, and salt and pepper. Beat together with a whisk for about 10 strokes. Now add the olive oil very slowly, making sure to control the flow to a very slow dribble, beating all the while with the whisk, until all the oil has been incorporated. (The secret to a good stiff mayonaise is twofold: vigorous whisk work, and the very slow addition of the oil.) Set aside until read to use.