Truite de Mer, Sauce Verte

This weeks recipe has to be my favorites so far for Whisk Wednesdays! I used almost a lb of salmon fillet for just the 2 of us which should have been plenty but it was not near enough. I wished I had made 2 lbs!!! Gosh it was good and I’m thinking of making it again as a munchie food for Super Bowl Sunday!

The salmon was poached in Court Bouillon. And then Sauce Verte, an herbed spinach mayonnaise, was spread over the fillet and thinly sliced, salted cucumbers were laid over the entire fish to resemble fish scales. I wanted to try making the scales and it was fun. Maybe next time I will try a while fish!!

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, chapped coarse
Bouquet Garni
1 lemon, quartered
1 c. white vinegar
4 c. dry white wine
3 c. water
Salt

3 1/2 lb salmon trout or salmon

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:
3 hard boiled eggs
cucumber
2 lemons

Ooops….I forgot!!!

This week a few members of WWs are going to post pictures of the messy aftermath of making just one recipe from Le Cordon Bleu! It’s not that the recipes are difficult at all, but there are many steps involved, ie MANY pots, pans, utensils and small appliances, to layer the flavors which is the essence of French cuisine.

So here’s my sink in all it’s glory!

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Tagged as: Fish, Salmon