Subject: Poached Salmon with Watercress Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 08 2001 - 19:18:38 EST
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F O O D F U N N Y
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Here's a good one from our friend Merv Baer on St. Croix:
One Saturday, as Mom was finishing the dinner dishes, my father
stepped up behind her. "Would you like to go out, girl?" he asked.
Not even turning around, my mother quickly replied, "Oh, yes, I'd love
to!"
They had a wonderful evening, and it wasn't until the end of the
evening that Dad finally confessed that his question had actually been
directed to the family dog, laying near Mom's feet on the kitchen
floor.
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T O D A Y ' S R E C I P E
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I know I have said this before, but I went to great lengths to include
more than just recipes for turkey and ham in the November edition of
EXTRA! I know that, in addition to the standard holiday meals, you
also have guests and family to entertain on dates other than the
traditional feast days, and this is an example of the many entrees
suitable for such occasions. You can get the complete "One Million
Holiday Menus" at http://www.worldwiderecipes.com/extra.htm or by
sending a blank email to mailto:Check@wwrecipes.com
Poached Salmon with Watercress Sauce
2 to 3 lbs (1 to 1.5 Kg) salmon fillet (you may use a
whole fillet, or individual portions)
1 recipe court bouillon (see below)
1 1/2 cups (375 ml) chopped watercress
1 1/2 cups (375 ml) mayonnaise
1 Tbs (15 ml) wine vinegar
1 shallot, chopped
Salt and ground white pepper to taste
Cucumber and lemon slices for garnish
Tie the salmon in cheesecloth and place on a rack in a poacher, or
wide saucepan with a tightly fitting lid. Cover with the cold court
bouillon and bring to a simmer over high heat. Do not boil. Cook for
10 minutes per inch (2.5 cm) of thickness of the fish. Remove from
the heat and allow the fish to cool in the court bouillon. Chill in
the refrigerator for at least two hours before serving.
For the sauce, combine the watercress, mayonnaise, vinegar, shallot,
salt, and pepper in a food processor or electric blender and puree
until smooth. Pour over the chilled salmon and garnish with the
cucumber and lemon slices. Serves 4 to 6.
Court Bouillon
3 cups (750 ml) water
1 cup (250 ml) wine vinegar
1 medium onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1 leek, trimmed and sliced, white part only (optional)
3 fennel stalks, sliced (optional)
1 sprig of fresh thyme or 1/2 tsp (2 ml) dried thyme
2 tbs (30 ml) salt
8 white peppercorns
Combine all ingredients in a saucepan and bring to a boil. Cover and
simmer over low heat for 25 minutes. Strain and reserve the liquid.
Makes about 4 cups (1 L).
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