| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Norwegian | November 19 | 1 | Servings |
INGREDIENTS
| 1 1/2 | T | Unsalted butter, softened |
| 1 1/2 | T | Minced fresh parsley leaves |
| 3/4 | t | Anchovy paste or mashed |
| anchovy fillet | ||
| 1 | Onion, sliced | |
| 1/3 | c | Distilled white vinegar |
| 1/4 | c | Sugar |
| 1/2 | t | Black peppercorns |
| 1 | t | Coriander seeds |
| 1/2 | t | Mustard seeds |
| 1 | t | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1636
Calories From Fat: 701
Total Fat: 80.2g
Cholesterol: 729.2mg
Sodium: 4412.5mg
Potassium: 828.4mg
Carbohydrates: 214.8g
Fiber: 4.9g
Sugar: 55.2g
Protein: 25.7g