Poached Salmon Fillets With Dill Creme Fraiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | May 1994 | 1 | Servings | |
INGREDIENTS
| 6 | T | Chopped cornichons |
| 3 | T | Chopped fresh dill |
| 1 | T | Fresh lemon juice |
| 1 | c | Creme fraiche or sour cream |
| 3 | Bottles clam juice | |
| 8-ounce | ||
| 3 | c | Dry white wine |
| 10 | Whole peppercorns | |
| 8 | Fresh dill sprigs | |
| 6 | Lemon slices | |
| 8 | Salmon fillets, 6- to | |
| 8-ounce | ||
| Butter lettuce, lemon slices | ||
| and | ||
| fresh dill sprigs |
INSTRUCTIONS
For Sauce: Place cornichons, dill and juice in small bowl and stir to blend. Add creme fraiche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.) For Salmon: Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.) Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce. Serves 8. Bon Appetit May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 632
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 60.6mg
Potassium: 983.8mg
Carbohydrates: 31.5g
Fiber: 2.5g
Sugar: 9.4g
Protein: 3.3g