Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce

Ingredients

• 4 salmon steaks
• 1/2 onion, peeled
• 1/2 English cucumber (optional)
• 100 g carrots, sliced
• salt & freshly ground black pepper
• 600 ml fish stock
• 1 bay leaf
• parsley sprig, finely chopped

For the mousseline sauce

• 3 egg yolks
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 170 g butter, melted
• 30 g tarragon, chopped
• 100 ml whipping cream, lightly whipped
• salt & freshly ground black pepper

Directions

1. 1

   Preheat the oven to 200°C/gas 6.

2. 2

   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.

3. 3

   Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.

4. 4

   Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.

5. 5

   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.

6. 6

   With the blender on constantly, gradually pour in the melted butter.

7. 7

   Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.

8. 8

   Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin.

9. 9

   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.