TITANIC 1ST CLASS MENU: POACHED SALMON WITH MOUSSELINE SAUCE

Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce image

Provided by Mimi Bobeck

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

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4 salmon steaks
1/2 onion, peeled
1/2 English cucumber (optional)
100 g carrots, sliced
salt & freshly ground black pepper
600 ml fish stock
1 bay leaf
parsley sprig, finely chopped
3 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
170 g butter, melted
30 g tarragon, chopped
100 ml whipping cream, lightly whipped
salt & freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 671.6, Fat 58.8, SaturatedFat 30.9, Cholesterol 325.5, Sodium 585.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2.2, Protein 28