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Poached Salmon Gribiche

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Ingredients
  Water 1 Liter
  White wine 250 Milliliter
  Lemon 1
  Celery stalk 1
  Onion 1 , chopped
  Carrot 1 , chopped
  Salt 6 Milliliter
  Bouquet garni 1
  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
  Capers 8
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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