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Рецепт Poached Salmon Filets In Mustard Seed Broth
by Global Cookbook

Poached Salmon Filets In Mustard Seed Broth
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  Порций: 6

Ингредиенты

  • 1/2 c. light mayonnaise
  • 1/4 c. Dijon mustard
  • 2 Tbsp. light brown sugar
  • 2 Tbsp. light lowfat sour cream
  • 1/4 c. snipped fresh dill
  • 4 x shallots quartered
  • 2 x garlic cloves halved
  • 3 bot clam juice - (8 ounce ea)
  • 2 c. water
  • 1/4 c. dry vermouth
  • 3 Tbsp. mustard seeds
  • 1 x bay leaf
  • 6 x skinless salmon filets - (6 ounce ea)

Инструкции

  1. For the Mustard Dill Sauce: Combine the mayonnaise, mustard, sugar, lowfat sour cream and dill in a small bowl. (This can be made a day ahead and refrigerated, covered airtight. Serve chilled.)
  2. For the Salmon: Place the shallots, garlic, clam juice, water, vermouth, mustard seeds and bay leaf in a 2-qt saucepan. Bring to a boil, then reduce the heat and simmer the broth, covered, for 20 min. Pour the broth through a strainer lined with a double-thickness of cheesecloth. Cold the liquid. (This can be refrigerated up to 3 days or possibly frzn.)
  3. Arrange the fish in a single layer in a large nonstick skillet. Pour the liquid over the fish; it should be covered. If not, add in water as needed to cover the fish. Bring the liquid to a simmer over medium-high heat, then gently cook the salmon, uncovered, with the slightest simmer till the fish just begins to look opaque in the thickest part, about 10 min. Remove the pan from the heat. Cold the fish in the liquid 1 hour. (The fish will be cooked through and be very tender.)
  4. Use a spatula to transfer the fish to a platter. Reserve the liquid; it can be frzn for soups, sauces or possibly poaching other fish. Chill the salmon till chilled, at least 3 hrs, wrapped airtight. You can also chill it overnight, but it's best served the same day.
  5. To serve, spread a thin layer of mustard sauce on each filet. Garnish the fish and platter with dill sprigs. Pass any remaining mustard sauce.
  6. This recipe yields 6 servings.
  7. NOTES :