Titanic 1st Class Menu Poached Salmon With Mousseline Sauce Recipes
TITANIC 1ST CLASS MENU: POACHED SALMON WITH MOUSSELINE SAUCE
Make and share this Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C/gas 6.
- Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper.
- Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.
- Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.
- While the salmon is poaching make the mousseline sauce. Place the egg yolks, mustard and white wine vinegar in a blender and process until well-mixed.
- With the blender on constantly, gradually pour in the melted butter.
- Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.
- Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin.
- Garnish each steak with the cooked onion, carrot, sliced cucmber, and a little of the fish stock. Serve at once with the mousseline sauce on the side.
Nutrition Facts : Calories 671.6, Fat 58.8, SaturatedFat 30.9, Cholesterol 325.5, Sodium 585.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2.2, Protein 28
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- Make your court bouillon ahead of time-- you can make it up to a week in advance and store it in the refrigerator till ready to use (method appears below). When you are ready to poach the salmon, heat the court bouillon in a large saute pan with high sides till it is just below a boil, so the water is shivering with heat but not quite boiling.
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