Poached Salmon

By • May 11, 2010 • 0 Comments

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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

Serves 12-14

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
  1. 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.
  2. 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

  • 1 cup mayonnaise
  • 3 tablespoons white processed horseradish
  • 1/2 cup dill pickle relish
  • 1/8 teaspoon Cayenne
  1. Mix all ingredients together in a bowl, and refrigerate until serving.
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