Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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