| Salmon Cold Recipe | Salmon Cold Recipe Ingredients:- 4 Salmon Fillets
- 5 cups Water
- 1 cup Dry White Wine
- 1 Large Onion - sliced
- 2 Stalks Celery with tops - sliced
- 2 Carrots - sliced
- 1 tablespoon Peppercorns
Sauce: - 1 teaspoon Shallot - minced
- 1 teaspoon Garlic - minced
- 1 teaspoon Fresh Dill Weed
- 1 teaspoon Dijon Mustard
- 1 cup Heavy Cream
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Time: N/A
Serves: 4
| Salmon Cold Recipe Instructions:Wrap fish in cheesecloth, leaving ends long enough to hang over edge of pot and serve as handles for lifting fish, set aside.
In fish roasting pan, combine water, wine, onion, celery, carrots and peppercorns. Bring to a boil. Lower heat, cover and simmer 30 minutes to make stock.
Gently lower fish into stock. Cover and cook over low heat 20 to 35 minutes; 7 minutes per lb. Do not let stock boil; it should barely simmer. Fish is done when it loses its transparency and flakes easily.
Remove from heat. Cool fish in stock. When cool, lift fish out, using ends of cloth as handles and gently roll onto platter. Remove cheesecloth and peel off skin. Chill fish several hours or overnight. Decorate with parsley and lemon.
Sauce: Sauté shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency.
Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
The sauce was intended to be served warm but I see no reason you couldn't chill it.
| Salmon Cold Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Salmon Cold Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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