Yid.Dish: Poached Salmon with Horseradish and Creme Fraiche

By Leah Koenig

Published June 30, 2005.
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Serves 6

For the poaching liquid:

6 bay leaves

1 teaspoon black peppercorns

1 carrot thinly sliced

1 small onion, thinly sliced

1 sprig dill

2 tablespoons salt

4 tablespoons white wine vinegar

3 quarts water

6 center cut fillet of wild salmon, skin on, about 6 ounces each

For the crème fraiche:

1 cup crème fraiche

1 teaspoon Dijon mustard

2 teaspoons copped dill

prepared white horseradish

1) Combine the poaching liquid ingredients in a sauce pan and simmer uncovered for 20 minutes.

2) Place the salmon fillets in a single layer, in a wide saute pan. Pour over enough of the poaching liquid to cover by 1/2 inch.

3) Bring to a gentle simmer and poach 15 minutes until the fish is cooked through. Make sure that the liquid never boils. It should remain at 180 degrees.

4) Transfer the fish to a wide platter, spoon a little of the poaching liquid over the fish. Place a slice of carrot and a few pieces of onion on each fillet and cool to room temperature. Cover and refrigerate until chilled. The fish can be poached up to 2 days before serving.

5) Make the sauce: combine crème fraiche, mustard and chopped dill in a small bowl. Season to taste with horseradish. Serve the fish with crème fraiche.


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