| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Peppercorns |
| 1 1/2 |
ts |
Coriander seeds |
| 1 |
ts |
Mustard seeds |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Onion; sliced |
|
|
Ten; (1-inch-thick) |
|
|
; salmon steaks |
|
|
Mustard Dill Sauce |
|
|
Dill sprigs for garnish |
| 1 |
|
Lemon slice for garnish |
INSTRUCTIONS
In a saucepan combine the wine, 1 1/2 cups water, the sugar, the
peppercorns, the coriander seeds, the mustard seeds, the salt, and the
onion, simmer the mixture for 15 minutes, and let cool to room temperature.
Halve the salmon steaks with sharp knife, discarding as many bones as
possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow
baking pans, ladle the wine mixture around them, and poach the steaks,
covered with a buttered piece of foil, on the upper and lower racks of a
preheated 375F. oven, switching the positions of the pans after 15 minutes,
for 30 minutes. Let the steaks cool, venting the foil, and chill them in
the poaching liquid, covered, for at least 6 hours or overnight.
Separate the salmon steaks into halves, brush them with some of the
poaching liquid, and arrange them on a platter. Garnish the salmon with
dill sprigs and the lemon slice and serve it with the sauce.
Serves 12.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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