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Poached Salmon Provencale

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  Salmon 1 (In Section)
  Freshly ground pepper To Taste
  Lemon 1 , unpeeled and sliced
  Onion 1 Medium, sliced
  Celery stalks 2 , sliced
  Bay leaves 2
  Chopped fresh tarragon 1 Tablespoon (1.5 Teaspoons Dried Tarragon)
  Dry white wine 1⁄2 Cup (8 tbs)
  Olive oil 3 Tablespoon
  Chopped fresh parsley 3 Tablespoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Prepared mustard 1 Dash
  Dried dill 1⁄8 Teaspoon
  Capers 1⁄2 Teaspoon
  Lemon juice 1⁄4
  Arrowroot 1 Teaspoon (Approximately)
  Salt To Taste

Presoak a clay pot, top and bottom, in water for 15 minutes.
Enlarge the opening in the salmon cavity and rub the salmon, inside and out, with salt and pepper.
Insert half the lemon slices, half the celery, and half the onion in the cavity, place in the clay pot and add the remaining lemon slices, celery, and onion on top of the salmon.
Add the bay leaves, tarragon, white wine, olive oil, and parsley.
Cover the pot and place in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 45 minutes.
Meanwhile, combine the mayonnaise, egg yolk, mustard, dill, capers, and lemon juice.
Set aside.
After 45 minutes test the fish for doneness; it should lift easily away from the bones (don't overcook).
When it is done, remove the pot from the oven and pour off the liquid into a saucepan, heat, and thicken with the arrowroot.
Add the reserved mayonnaise mixture, mix well, and serve with the salmon.

Recipe Summary

Main Dish

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Poached Salmon Provencale Recipe