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
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Ingredients
- Poached Salmon
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1
large salmon
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1 cup
white wine
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1 cup
water
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1/4 cup
pickling brine or pickle juice
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1 cup
chives, coarsely chopped
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1 teaspoon
dried sage
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3 handfuls
fresh dill
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2
bay leaves
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variegated or colored fresh greens
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carrot shavings
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lemon and lime florets
- Spicy Tartar Sauce
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1 cup
mayonnaise
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3 tablespoons
white processed horseradish
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1/2 cup
dill pickle relish
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1/8 teaspoon
Cayenne
Directions
- Poached Salmon
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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.
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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
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Mix all ingredients together in a bowl, and refrigerate until serving.
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