Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 wine vinegar
• 170 g butter, melted
• 30 g tarragon, chopped
• 100 ml whipping cream, lightly whipped
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 200°c/gas 6.
• 2 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.
• 3 pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.
• 4 remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.
• 5 while the salmon is poaching make the mousseline sauce. place the egg yolks, mustard and wine vinegar in a blender and process until well-mixed.
• 6 with the blender on constantly, gradually pour in the melted butter.
• 7 mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.
• 8 once the salmon has cooked remove the steaks from the stock. remove the centre bone from each salmon steak and peel off the skin.
• 9 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.