Chinook Salmon
By Cat, Sept 2007 (Photo, right, from Wikimedia Commons)
Includes: 1. Court Bouillon; 2. Poached Salmon; See also: 1. Mustard cream sauce
I cook a big feast for Christmas Eve, in honor of my Scandinavian traditions. Some of my guests don’t care for lutefisk, so I also serve salmon poached in court bouillon, with mustard cream sauce. It’s always a big hit.
Court Bouillon
Ingredients & Equipment:
- 3 quarts water
- 1 quart dry white wine (such as dry vermouth)
- ½ cup vinegar
- 3 medium size onions, quartered
- 2 carrots, sliced
- ½ stalk celery, sliced
- 1 bay leaf
- 5 sprigs fresh dill, or 1 ½ Tbsp dill seeds (dill weed)
- parsley
- stock pot
- strainer
Method:
- Put all ingredients into a stock pot, bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 1 hour. Strain into a jar for storage in refrigerator until ready to use.
Poached Salmon
This recipe serves 6 – 10 people (½ pound salmon per person).
Ingredients & Equipment:
- 3 – 5 pounds wild salmon filet
- parsley or kale for garnish
- stainless steel poaching pan with rack and lid.
Method:
- Pour bouillon into a stainless steel poaching pan (do not use aluminum, as the bouillon is acidic). Bring to a boil and then lower heat to simmer.
- Place salmon filet on poaching rack and lower into poaching bath. Cover with lid. Cook 7 – 8 minutes per pound, plus 10 extra minutes if a large fish.
Assembly or Serving Suggestions
- Place poached fish on an oblong platter, and garnish with sprigs of fresh parsley or kale, and wedges of fresh lemon.
- Serve with mustard cream sauce in a decorative pitcher.
