By -Sheri- on May 30, 2006
Photo by Bev
Photo by Bev
"This is a recipe I'm posting for Zaar World Tour 2006. It's from a cookbook, French Classics. The author, Richard Grausman, stated that poached salmon is traditionally served with a hollandaise sauce but this is much better. You can substitute any thick fish. Serve with potatoes or rice and Chardonnay. Or if you prefer French Hollandaise Sauce #170385"
Serving Size: 1 (306 g)
Servings Per Recipe: 6
"Salmon is nearly a "staple" in Iceland, but still an huge treat for this transplanted Texan. I was so pleased that my final ZWT dish would be something we love so much. This is a lovely simple recipe that produces a lovely outcome. I cooked the shallots in lemon juice rather than vinegar. This gave the sauce a distinct hollandaise flavour w/o the higher fat content of true hollandaise. Because I was out of chives, I added 1/tsp of dried dill when I added the last of the butter to the shallots. I served this w/a crispy potato galette, lightly glazed carrots & white wine - a lovely meal to mark the end of ZWT. Thx for posting."
"The butter sauce make this fish stand out. I made as directed and served with lemon wedges. Very simple and quite elegant. This would make an impressive dish for your guests. Thank you, Sheri!"
"Poached salmon is wonderfully moist I served it with a Hollandaise sauce recipe #170385. D take note that when poaching the cooking liquid (wine is my choice) should be barely a simmer. Thank you!"
" good recipe .dee"