Poached Salmon Provencale
|Salmon||1 (In Section)|
|Freshly ground pepper||To Taste|
|Lemon||1 , unpeeled and sliced|
|Onion||1 Medium, sliced|
|Celery stalks||2 , sliced|
|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)|
|Prepared mustard||1 Dash|
|Dried dill||1⁄8 Teaspoon|
|Arrowroot||1 Teaspoon (Approximately)|
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.
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.
Serving size: Complete recipe
Calories 9011 Calories from Fat 2957
% Daily Value*
Total Fat 329 g506.2%
Saturated Fat 50.1 g250.3%
Trans Fat 0 g
Cholesterol 3760.2 mg1253.4%
Sodium 5348.9 mg222.9%
Total Carbohydrates 47 g15.6%
Dietary Fiber 11.1 g44.5%
Sugars 12.2 g
Protein 1367 g2734.5%
Vitamin A 262.9% Vitamin C 230.1%
Calcium 130.5% Iron 353.1%
*Based on a 2000 Calorie diet