Whole Poached Salmon With Creamy Ravigote Sauce

Whole Poached Salmon With Creamy Ravigote Sauce
Whole Poached Salmon With Creamy Ravigote Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 5

    cups water

  • 1

    cup chopped onions

  • 3/4

    cup sliced leeks

  • 1/2

    cup chopped carrots

  • 1/2

    cup chopped celery

  • 2

    garlic cloves sliced

  • 5

    thyme sprigs

  • 5

    parsley sprigs

  • 2

    bay leaves

  • 3

    cups dry white wine

  • 10

    peppercorns

  • 1

    whole line-caught Alaskan salmon - (4 to 5 lbs) scaled, gutted

  • CREAMY RAVIGOTE:

  • 1

    teaspoon Dijon mustard

  • 1

    large egg yolk

  • 1

    large egg

  • 2

    cups vegetable oil

  • 2

    large hard-boiled eggs peeled

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons minced red onions

  • 2

    tablespoons capers drained, and coarsely chopped

  • 1

    tablespoon chopped fresh parsley

  • 1

    teaspoon chopped fresh tarragon

  • 3/4

    teaspoon salt

  • 1/4

    cup freshly-ground white pepper

Directions

In a large fish poacher, combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Bring to a simmer and simmer for 15 minutes. Add the wine and return to a simmer. Add the salmon and cook gently for 5 minutes. Remove from the heat and allow to cool in the poaching liquid. Lift the salmon out of the poaching liquid and place on a platter. Peel back the skin and remove. Plate with fresh herbs and Creamy Ravigote. For the Creamy Ravigote: Combine the mustard, egg yolk, and whole egg in the bowl of a food processor, and process on high speed. With the machine running, add the oil in a thin stream, until the mixture thickens. Transfer to a bowl. Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve. This recipe yields 8 to 10 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: