Poached Salmon with Herbed Mayonnaise

by Michelle on July 26, 2010

I never really considered myself a cook. But I do love to bake and always thought of myself as a baker but never a cook.  In fact I did not enjoy cooking very much at all.  It just seemed like I would make dinner and it was all over in 10 minutes.   I knew I was missing out on the fun of cooking so I joined the French Cooking group, Whisk Wednesdays, and we cooked our way through the first year of the Le Cordon Bleu Cooking School curriculum using the book Le Cordon Bleu at Home and I loved every minute of it.  We were a small group but we were fierce!   And since finishing the curriculum in 2009, I so miss our little group and the fun we had.

Since I was looking at our weekly recipe as a cooking lesson, I did not vary the recipe at all, except at times I did have to substitute the fish being I was limited to what was available.  And I learned so much and I now love cooking.  I honestly think that French Cooking is the core to any cuisine and if you can master French Cooking, you can make just about anything! 

Truite de Mer, Sauce Verte is a perfect meal for a hot, summer day. And being you can serve it chilled, making it ahead of time is no problem at all and this is an excellent dish for a Sunday Brunch! And I always serve Salmon with a side of sliced green olives…Olives are so good with salmon!

 

 
Truite de Mer, Sauce Verte
Recipe adapted from Le Cordon Bleu at Home

Court Bouillon:
1 carrot, chopped coarse
1 onion, chopped coarse
1 stalk of celery, chopped coarse
Bouquet Garni
1 lemon, quartered
1 c. white vinegar
4 c. dry white wine
3 c. water
Salt

3 1/2 lb salmon fillet ( I usually use abt 1 lb Salmon Fillet)

Sauce Verte

Mayonnaise:
2 eggs yolk
1 tsp Dijon Mustard
Juice of 1/2 lemon, abt 2 TBL
Salt and freshly ground pepper
1 1/3 c. vegetable oil
10 oz spinach
4 oz watercress
1 TBL each chopped fresh tarragon, chervil, parsley

Garnish:
cucumber
lemons

Prepare the Court Bouillion: Combine the carrot, onion, celery, bouquet garni, lemon, vinegar, wine, water, and salt to taste in a large sauce pan.  Bring to a boil, reduce the heat and simmer for 20 minutes.  Let cool to room temperature.

Lay the salmon on a rack and place the rack in a large pan.  I use my largest frying pan.  Pour the cooled Court Bouillion over the fish.  Add water as needed to barely cover the fish.  Bring just to a simmer over medium heat and poach for 6-8 minutes.  If I have a thick fillet I will poach for 12-15 minutes or until the fish easily flakes.  Remove the pan from the heat.  Let the pan stand for 10 minutes; then remove the fish from the court bouillion and let it cool.

Prepare the Sauce Verte:  First make the mayonnaise.  Bring all the ingredients to room temperature.  Combine the egg yolks, mustard, salt and pepper in a bowl and beat well with a small whisk.  Whisking continuously, add about ½ cup of oil, drop by drop, until the mayonnaise has thickened and emulsified.  Then whisk in the remaining oil in a thin, slow stream until the mayonnaise is smooth and thick.  Whisk in vinegar, Tarragon, Chervil and Parsley.  Taste and adjust seasonings.   I make my mayonnaise in a blender and skip all the hand whisking.

 Slice the cucumbers into very thin slices.  Plate the poached salmon.  Cover the salmon with a thin layer of Herbed Mayonnaise.  Then cover the mayonnaise with the thin sliced cucumbers.  You can either refrigerate and serve cold or serve at room temperature.  Enjoy!

Recently I tried a tip that I heard on the new Cooking Channel.  To avoid wayward squirting lemon juice, cut the lemon in half and then quarter it.  And I’ll be darned, the quarted lemon worked perfectly with no flying lemon juice!

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Comments

  • Angie's Recipes July 26, 2010 at 12:42 am

    That looks delish! Gotta make myself some verte sauce soon.

  • Kayte July 26, 2010 at 6:13 am

    I miss our little Whisk Chicks group as well…it was a good time and I learned so much from it. This photo makes me want to just do it all over again.

  • pam July 26, 2010 at 6:31 am

    This looks amazing! I learned the quartered lemon tip by accident while trying to find the best way to squirt some lime in my gin and tonics!

  • Bonnie- July 26, 2010 at 8:34 am

    I love salmon any way it’s cooked. This looks so nice a light for a summer meal. And the sauce looks delicious and oh, so , pretty. Pass me a large serving, please.

  • Jenny Flake July 26, 2010 at 8:45 am

    Beautiful!! Want this for dinner!!

  • Maria July 26, 2010 at 9:14 am

    Love the use of herbs!

  • Joanne July 26, 2010 at 1:29 pm

    Salmon is a favorite fish of mine, especially cooked in a court bouillon! I’ve never had sauce verte before but it sounds fabulous.

  • Biz July 26, 2010 at 2:13 pm

    I wish I liked salmon – that looks like the perfect summer dish! Hope you had a good weekend Michelle!

  • tasteofbeirut July 26, 2010 at 3:16 pm

    glad to have found you again Michelle; this is the type of French meal I could fo for: not hard to make and totally delicious!

  • Jen @ How To: Simplify July 26, 2010 at 4:52 pm

    I love salmon any way that I can get it…which isn’t often seeing as how my husband doesn’t like fish. This sounds great!

  • Christine @ Fresh Local and Best July 26, 2010 at 5:30 pm

    French cooking does provide a solid foundation for learning other cuisines, it’s formal and there are nuances in proper techniques. This looks like a wonderful way to eat summer in the sweltering heat.

  • Sheila July 26, 2010 at 6:05 pm

    Michelle, this looks great! I had salmon for my birthday luncheon, and it came with a lemon butter sauce that I think I could have dived into head first. OH, how delicious. Salmon is my favorite food.

    XO,

    Sheila :-)

  • Maggy@ThreeManyCooks July 26, 2010 at 8:09 pm

    This salmon looks incredible! I love the idea of the herbed mayonnaise. Perfect dinner for a hot, summer night..

  • Kate July 26, 2010 at 8:38 pm

    This sounds incredible! Salmon is outstanding.

  • Terry July 26, 2010 at 9:27 pm

    Thanks for visiting my place. Several new fire stations in Atlanta. I haven’t seen them all. This the only one with a waterfall. Best wishes.

  • megan July 27, 2010 at 8:40 am

    I love salmon and I bet this was wonderful. Sounds so fresh and I love it served chilled! Hope everything is good for you Michelle! Have a great week!

  • Cookin' Canuck July 27, 2010 at 8:58 am

    Very pretty salmon dish. Poaching salmon gives it such a tender, light texture.

  • Fuji Mama July 27, 2010 at 11:27 am

    Mmmm, beautiful salmon dish! I love olives with fish.

  • kat July 27, 2010 at 4:24 pm

    That looks so wonderful!

  • theUngourmet July 28, 2010 at 10:53 am

    Such a lovely meal! It looks like a bit of prep time but so worth it! I don’t know if I’ve tried green olives with salmon. It sounds great!

  • Mimi July 28, 2010 at 8:45 pm

    So delicious.
    Mimi

  • Julie Harward July 29, 2010 at 12:01 am

    This looks so good…yum! And I’ll have to remember the lemon trick as I squirt it into my Pepsi! Glad you are on the mend! 😀

  • Robin July 29, 2010 at 7:29 pm

    Looks awesome!

  • Kim July 30, 2010 at 11:59 am

    I just discovered that you moved your site! All this time I was thinking that you were still not feeling well. I’ve really been missing out!

    The new site is gorgeous and the salmon looks delicious. Looks like a great summer meal.

  • katrina July 30, 2010 at 4:57 pm

    Oooooo, that looks delicious!

  • Chaya August 1, 2010 at 3:15 pm

    We love salmon and this looks like a good way to try it.

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