| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Norwegian |
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Unsalted butter; softened |
| 1 1/2 |
tb |
Minced fresh parsley leaves |
| 3/4 |
ts |
Anchovy paste or mashed anchovy fillet |
| 1 |
|
Onion; sliced |
| 1/3 |
c |
Distilled white vinegar |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Black peppercorns |
| 1 |
ts |
Coriander seeds |
| 1/2 |
ts |
Mustard seeds |
| 1 |
ts |
Salt |
|
|
Two 1-inch-thick salmon steaks; (each about 1/2 |
|
|
; pound) |
INSTRUCTIONS
In a small bowl combine well the butter, the parsley, the anchovy paste,
and freshly ground black pepper to taste and reserve the anchovy butter,
covered. In a saucepan combine the onion, the vinegar, the sugar, the
peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups
water, bring the mixture to a boil, and simmer if for 15 minutes. Strain
the mixture through a fine sieve into a deep heavy skillet just large
enough to hold the salmon in one layer. Add the salmon, bring the liquid to
a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it
just flakes. Transfer the salmon steaks with a slotted spatula to plates,
letting the poaching liquid drain off, and divide the reserved anchovy
butter between them.
Serves 2.
Gourmet November 1990
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