Titanic 1st Class Menu Poached Salmon With Mousseline Sauce Recipes

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TITANIC 1ST CLASS MENU: POACHED SALMON WITH MOUSSELINE SAUCE



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

Make and share this Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

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

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