Poached Sockeye Salmon with Mustard Herb Sauce

Poached Sockeye Salmon with Mustard Herb Sauce
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon fresh tarragon
  • ¾ cup table salt
  • 1 cup mayonnaise
  • 1 large onion (3/4 pound)
  • 6 whole black peppercorns
  • 1/3 cup fresh dill
  • 2 whole allspice
  • + 7 more ingredients
    • 1 10-quart pot with a lid
    • ½ cup sour cream
    • 2 tablespoons Dijon mustard
    • ½ teaspoon grated fresh lemon zest
    • 1 tablespoon whole-grain or coarse-grain mustard
    • 4 Turkish or 2 California bay leaves
    • 1 6- to 6 1/2-lb whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact

Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook. Bring 8 quarts wate...

View full recipe at Epicurious

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