Poached Salmon with Mousseline Sauce
This is a classic dish and was served as the third course ( out of twelve served over 6 hours ) to the first class passengers on the Titanic the night she sank . But you dont have to be involved in a tragedy to enjoy this dish . You only need a desire to create a classic and dont mind a little work in the kitchen . You will be richly rewarded
Low Carb Poached Salmon with Mousseline Sauce
4 boneless skinless salmon fillets
2 quarts court bouillon (recipe appears below)
1 1/2 cups mousseline sauce (recipe appears below)
Cucumber with dill (recipe appears below)
Tomato Concasse with dill (recipe appears below) optional
You will also need: Large saute pan with high sides, paper towels, slotted spatula (for poaching), 6-8 quart pot, kitchen string, wire mesh strainer or sieve, large spoon (for court bouillon), blender or food processor, 2 small saucepans, spatula (for mousseline sauce)
Make your court bouillon ahead of time-- you can make it up to a week in advance and store it in the refrigerator till ready to use (method appears below). When you are ready to poach the salmon, heat the court bouillon in a large saute pan with high sides till it is just below a boil, so the water is shivering with heat but not quite boiling.
Place salmon fillets 4 at a time in the poaching liquid and let them cook to desired doneness-- about 5 -6 minutes for each . This will cook it through to the center so there is no pink in the middle-- cut into one fillet to test for doneness. Salmon can be poached less well done (rare in the middle) if desired by cooking for 3-4 minutes per each . I prefer the latter.
Prior to poaching the salmon , prepare the serving plates by arranging the cucumber slices overlapping on the plate as a bed to lay the fish on. Note if the cucumbers are too watery drain before plating .
Once poached and dried of the poaching liquid , place the salmon on top of the cucumber bed on each plate.
Finish the sauce and spoon over each fillet as you see fit .
Using a fork or slotted spoon so as not to get too much liquid garnish each fillet with the tomato concasse . alternately you can spoon the tomato mixture onto a paper towel lined plate to dry right before use .
Serve right away
Court Bouillon Ingredients
2 oz fresh parsley (1 bunch)
6-7 sprigs fresh thyme
2 bay leaves
5 quarts water (20 cups)
1 cup white wine
1 lb onions, peeled and minced
3/4 lb carrots, peeled and minced
2 1/2 tbsp sea salt or gray salt (you can substitute table or kosher salt)
1 1/2 tbsp black peppercorns
Optional ½ fennel bulb diced
To Make Court Bouillon
Bunch together the parsley, thyme, and bay leaves. Tie together with kitchen twine.
In a 6-8 quart pot, combine herb bundle, water, wine, minced onions and carrots, and sea salt.
Bring mixture to a boil, then reduce to a steady simmer. Let the court bouillon simmer for 30 minutes, skimming foam from the top twice during cooking.
Add peppercorns to the court bouillon. Let it simmer for an additional 10-12 minutes. Remove from heat.
Carefully strain the court bouillon into another pot, 6 quarts or larger, through a wire mesh sieve. Gently press the vegetables that collect in the sieve with a large spoon to extract as much liquid as possible.
Use court bouillon immediately, or allow to cool to room temperature before storing in the refrigerator. Court bouillon will keep up to 1 week covered in the refrigerator; it can also be frozen and defrosted for later use. Can also be kept frozen after use to make poach salmon or other seafood later
Mousseline Sauce Ingredients
1/2 cup heavy whipping cream
3 large egg yolks
2 tbsp fresh lemon juice
1 cup unsalted butter
Salt and white pepper to taste
To Make Mousseline Sauce
Mousseline sauce should be prepared just before serving the salmon-- it takes less than 10 minutes to make. Whip the heavy cream with an electric hand mixer till stiff peaks form. Set aside.
Place egg yolks and lemon juice into a blender or food processor .
Cut the butter into pieces and place it in a small saucepan. Heat it over medium until it's melted, hot and foamy. Skim any foam from the surface of the butter.
Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, blending at low speed, and immediately start pouring the hot melted butter slowly in a very thin stream of droplets. (You may need to protect yourself from splatters with a towel.)
By the time two thirds of the butter has gone in, the sauce will be a thick cream. Discard the milky residue at the bottom of the pan. You can also use Ghee and there is no foam or residue to contend with
Place the prepared hollandaise sauce into a small saucepan and turn heat to the lowest setting. Fold in the whipped cream until the sauce is smooth and light.
Use the sauce within 10 minutes. Stir it every minute or two to keep it from developing a skin or deflating. Do not heat it too much-- it is best when served as close to room temperature as possible over the cool poached salmon.
1 English cucumber
3 – 5 sprigs fresh dill
2 tbsp olive oil
Using a sharp knife or a mandolin thinly slice the cucumber ( less than 1/8 th of an inch ) also finely chop the dill .
In a mixing bowl , add the cucumber , dill , and olive oil . Lightly salt then toss to coat . Set aside or put in the fridge till needed .
Tomato Concasse ( optional )
3 tomatoes, cored
Fill a large bowl with ice cubes and water and set aside.
Bring a large pot of water to a boil.
Cut an X in the bottom of each tomato with a knife.
Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
Cut each tomato in half crosswise and remove and discard the seeds; dice the flesh.
Lightly salt and pepper , add in some of the chopped dill if you want and stir to combine , set aside till service or keep in the fridge
poached for four minutes