Title: Poached Salmon with Mousseline Sauce
Categories: Fish Salmon
Yield: 4 Servings

6		Salmon fillets or steaks
30		Very thin slices English
		Cucumber
		Court Bouillon:
7	c	Water
1		Carrot, sliced
1	sm	Onion, chopped
6		Peppercorns
1		Bay leaf
1/4	c	Parsley, chopped
1	ts	Salt
1 1/4	c	Dry white wine

Sauce: 2/3 cup melted butter 3 Tbsp. butter 3 egg yolks 1/4 tsp. each salt and white pepper 1 Tbsp. lemon juice 2 Tbsp. fresh chopped dill (optional) 1/4 cup lightly whipped cream

Make court bouillon. In pot bring all bouillon ingredients to boil over high heat. Reduce heat and simmer 30 minutes. Strain. Keeps up to 1 week in refrigerator, tightly covered. You will need 6 cups for the salmon.

To make sauce: Melt butter. Use a spoon to skim froth from surface of melted butter and discard. Allow butter to cool slightly. In top of double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture 3 minutes or until it draws a ribbon for five seconds.

Remove pan from heat; whisk in warm butter, 2 tablespoons at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow, steady stream. Stir in lemon juice and dill, if using. Remove from heat; cool slightly. Gently fold in whipped cream. Adjust seasoning to taste. Keep warm by setting over a pot of warm water.

Make fish: In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon, adding, if necessary, up to 1 cup boiling water to cover fish completely. Poach fish 3 to 5 minutes or until opaque on outside but still coral-colored in center.

Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that a border of flesh remains visible. Garnish each plate with a cucumber fan and a sprig of fresh dill. MAKES 6 SERVINGS. From: Anne S3480

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