Author Notes
This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels." It is part of the meal in the film "Gosford Park." —Anthony Chiffolo
Ingredients
- Poached Salmon
-
1
large salmon
-
1 cup
white wine
-
1 cup
water
-
1/4 cup
pickling brine or pickle juice
-
1 cup
chives, coarsely chopped
-
1 teaspoon
dried sage
-
3 handfuls
fresh dill
-
2
bay leaves
-
variegated or colored fresh greens
-
carrot shavings
-
lemon and lime florets
- Spicy Tartar Sauce
-
1 cup
mayonnaise
-
3 tablespoons
white processed horseradish
-
1/2 cup
dill pickle relish
-
1/8 teaspoon
Cayenne
Directions
- Poached Salmon
-
Wash the salmon thoroughly. Pour the wine, water, and pickling brine into the bottom of the fish poacher; add the chives, sage, dill, and bay leaves. Place the fish on the greased grill/insert, and set on top of the herbal/liquid mixture. Place over medium-high heat and poach for 15-20 minutes, until the outside meat of the fish has turned a gray-pink color and a cut into the middle of the body of the fish assures that no part is raw or undercooked.
-
Remove to a large platter of variegated or colored greens sprinkled with loads of carrot shavings. Surround with lemon and lime florets. Decorate with a spicy tartar sauce (see below).
- Spicy Tartar Sauce
-
Mix all ingredients together in a bowl, and refrigerate until serving.
See what other Food52ers are saying.