Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce Recipe #191023
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by Mimi Bobeck
20 min | 10 min prep
SERVES 4
- 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
- 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.
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5 stars