Poached Salmon Gribiche
|White wine||250 Milliliter|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Salmon fillets||1020 Gram (6 Fillets, 170 Gram Each)|
|Hard cooked eggs||3|
|Dijon mustard||3 Milliliter|
|Dry mustard||1 Milliliter|
|Olive oil||250 Milliliter|
|White wine vinegar||60 Milliliter|
|Garlic||1 Clove (5 gm), minced|
|Freshly chopped tarragon||5 Milliliter|
|Freshly chopped basil||5 Milliliter|
|Chopped chervil||5 Milliliter, chopped freshly|
|Chopped marjoram||5 Milliliter, chopped freshly|
|Freshly chopped parsley||10 Milliliter|
In a large shallow pan, bring the water and the wine to a boil.
Cut the lemon in half.
Squeeze in the juice and then drop the lemon into water, along with the celery, onion, carrot, 1 tsp (5 ml) salt and bouquet garni.
Boil until broth is reduced by half.
Reduce heat and poach the salmon in the simmering broth for 10-12 minutes.
While salmon poaches, separate the eggs, reserve the whites and place the yolks into a food processor.
Blend in the mustards and remaining salt.
With the machine running, very slowly add the oil in a steady stream a couple of tablespoons at a time.
Once sauce is very thick, add the vinegar in the same slow, steady stream fashion, keeping the sauce very thick.
Blend in the remaining ingredients.
Cut the egg whites into julienne strips.
Place the poached fish on serving plates.
Place a dollop of sauce on fish, sprinkle with egg white and serve.