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Title: Whole Poached Salmon with Sauce
Categories: Shellfish Sauce Salmon
Yield: 16 Servings
| 7 | lb | Whole salmon, dressed, with Head and tail left on. |
| 1 | tb | Salt |
| 1 | md | Carrot |
| 1 | md | Celery stalk |
| 1 | md | Onion |
| 14 1/2 | fl | Can chicken broth |
| 1/4 | c | White wine (optional) |
| 1 | Bay leaf | |
| 1/4 | ts | Whole peppercorns |
| 2 | lg | Bunches dill for garnish |
| 2 | Bunches radishes | |
| Lemon slices for garnish | ||
| REMOULADE SAUCE | ||
| 1 1/2 | c | Mayonnaise, |
| 1/3 | c | Chopped capers |
| 1/3 | c | Prepared white horseradish |
| 3 | tb | Milk |
| 3 | tb | Lemon juice |
| 1 | tb | Chopped fresh dill OR |
| 3/4 | ts | Dried dill weed) |
| 1 1/2 | ts | Grated lemon peel |
THE DAY AHEAD:
1. Rinse salmon with running cold water. Rub salmon inside and out with salt; wrap in plastic wrap and refrigerate overnight.
ABOUT 4-1/2 HOURS BEFORE SERVING OR EARLY IN DAY:
2. Thinly slice carrot, celery, and onion. Unwrap salmon; cut crosswise into thirds. In 12-inch skillet over high heat, heat carrot, celery, onion, chicken broth, white wine, bay leaf, whole peppercorns, and 1 cup water to boiling. Reduce heat to low; cover and simmer 5 minutes.
3. Add the 2 smaller pieces of salmon to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until salmon flakes easily when tested with a fork. With slotted pancake turner, remove salmon pieces to jelly-roll pan. Cool slightly and remove top part of salmon skin; cover and refrigerate.
4. In same skillet, prepare remaining piece of salmon as above. Refrigerate salmon until well chilled, about 2-1/2 hours.
5. Meanwhile, prepare Remoulade Sauce (see below); cover and refrigerate.
6. To serve, line large platter with dill. Arrange salmon pieces over dill to reassemble whole salmon.
7. Spread salmon with thin coating of Remoulade Sauce. Slice 1-1/2 bunches of radishes paper-thin; arrange radish slices, overlapping, over sauce on salmon to resemble scales. Garnish with lemon slices and remaining radishes. Makes 16 main-dish servings.
REMOULADE SAUCE ------ In medium bowl, with wire whisk or fork, mix 1-1/2 cups mayonnaise, 1/3 cup chopped capers, 1/3 cup prepared white horseradish, 3 tablespoons milk, 3 tablespoons lemon juice, 1 tablespoon chopped fresh dill (or 3/4 teaspoon dried dill weed), and 1-1/2 teaspoons grated lemon peel.
Each serving: About 445 calories, 28g fat, 89mg cholesterol, 485mg sodium.
Recipe in December, 1991 "Good Housekeeping". : Posted by Jeff Pruett. From: Dorothy Flatman Date: 14 Mar 98
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