Fish stock (water may be used; though the result will not be as flavorful)
Mustard sauce (#2)
INSTRUCTIONS
Spread soft butter over bottom of a shallow pan and sprinkle lightly with
salt pepper and shallots. Place salmon filets in pan. Over the fish, layer
sliced onion, bay leaves, sliced lemon and parsley. Pour in wine. Add
enough fish stock or water to cover salmon. Bring to a boil and allow to
simmer 10-15 minutes, or until salmon feels firm to the touch. Remove from
heat and allow to cool in the pan. When filets have returned to room
temperature, place pan in refrigerator. Chill at least 6 hours, or,
ideally, overnight. (The beauty of this dish is that most of the
preparation can be done a day ahead.) Before serving, remove filets from
pan, gently towel dry and remove any of the vegetable garnish still on the
fish. Serve with a cucumber salad and Mustard Sauce (#2) on the side (see
recipe). Serves 6.
TIME INCLUDES CHILLING
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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