| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Dry white wine |
| 4 |
sl |
Fresh gingerroot; flattened with the |
|
|
; side of a knife |
| 1 |
tb |
Black peppercorns; bruised |
| 1 |
|
Bay leaf |
|
|
A; (3 1/2- to 4-pound) |
|
|
; salmon fillet |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Mayonnaise |
| 2 |
ts |
Dijon-style mustard |
| 1 1/2 |
tb |
Grated peeled fresh gingerroot |
| 1 |
ts |
Freshly grated orange zest |
| 2 |
tb |
Fresh orange juice |
| 1 1/2 |
tb |
Drained green peppercorns |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
White-wine vinegar |
|
|
Braised onion ribbons with celery and |
|
|
; sliced baked potatoes with parsley |
|
|
; butter as accompaniments |
INSTRUCTIONS
FOR THE SAUCE
In a small saucepan bring the water and the wine to a boil with the
gingerroot, the black peppercorns, and the bay leaf and let the mixture
stand, off the heat, for 5 minutes. In a large buttered baking dish arrange
the salmon, skin side down, and sprinkle it with salt to taste. Add the
wine mixture and poach the salmon, covered tightly with foil, in the middle
of a preheated 400F. oven for 20 to 25 minutes, or until it just flakes and
is cooked through.
Make the sauce while the salmon is poaching:
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the
gingerroot, the zest, the juice, the green peppercorns, the sugar, the
vinegar, and salt to taste and let the mixture stand at room temperature
for 20 minutes to let the flavors develop.
Serve the salmon with the sauce, the onion ribbons, and the potatoes.
Serves 6.
Gourmet March 1992
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