Margi Cintrano
Washing Up
Good Morning,
The French love to picnic ... No wonder they are exemplary with this type of lunching. A trip to the lake, river, mountains or countryside, is just not enough without something lovely for lunch.
How do you Picnic ?
TENDER POACHED SALMON FILLETS WITH CRÈME FRAÎCHE & DILL ...
THE SAUCE:
6 tblps. chopped cornichons or other pickles that you enjoy
3 cups dry white wine
1 tblsp lemon juice
1 cup crème fraîche ( or sour cream )
THE SALMON:
24 Ounces of fish stock or shellfish stock
3 cups dry white wine
10 whole peppercorns ( rose, green, white and black )
6 lemon slices
8 Salmon Fillets
1. For the sauce: place the cornichon pickle variety, the fresh dill herb, and lemon juice in a small bowl and stir to blend via machine or hand. Add the crème fraîche or sour cream and blend however, do not over mix, because the sauce shall thin. Season with salt and black pepper freshly ground.
2. For the salmon: Combine the fish stock, white wine, peppercorns and lemon in a large deep skillet, and bring the ingredients to simmer for 5 mins. Reduce heat to medium low and add half the salmon.
3. Simmer until just cooked through 5 to 7 mins.
4. Repeat with remaining salmon.
5. let cool and then, chill the salmon in the refrigerator for 3 to 4 hrs. until cold.
6. Line a plater with lemond slices, and then the salmon and drizzle the sauce over.
7. Can be served with assorted olives, capers, dill herb fresh and extra lemon and / or lime too ...
A PROSECCO OR FERMENTED IN OAK CHARDONNAY ... AND ENJOY !
*** This recipe, is my Mom Eva´s, however, similar Poached Salmon dishes have been used at banquets and by Caterers.
Kindly.
Margi. Cintrano.
3.
The French love to picnic ... No wonder they are exemplary with this type of lunching. A trip to the lake, river, mountains or countryside, is just not enough without something lovely for lunch.
How do you Picnic ?
TENDER POACHED SALMON FILLETS WITH CRÈME FRAÎCHE & DILL ...
THE SAUCE:
6 tblps. chopped cornichons or other pickles that you enjoy
3 cups dry white wine
1 tblsp lemon juice
1 cup crème fraîche ( or sour cream )
THE SALMON:
24 Ounces of fish stock or shellfish stock
3 cups dry white wine
10 whole peppercorns ( rose, green, white and black )
6 lemon slices
8 Salmon Fillets
1. For the sauce: place the cornichon pickle variety, the fresh dill herb, and lemon juice in a small bowl and stir to blend via machine or hand. Add the crème fraîche or sour cream and blend however, do not over mix, because the sauce shall thin. Season with salt and black pepper freshly ground.
2. For the salmon: Combine the fish stock, white wine, peppercorns and lemon in a large deep skillet, and bring the ingredients to simmer for 5 mins. Reduce heat to medium low and add half the salmon.
3. Simmer until just cooked through 5 to 7 mins.
4. Repeat with remaining salmon.
5. let cool and then, chill the salmon in the refrigerator for 3 to 4 hrs. until cold.
6. Line a plater with lemond slices, and then the salmon and drizzle the sauce over.
7. Can be served with assorted olives, capers, dill herb fresh and extra lemon and / or lime too ...
A PROSECCO OR FERMENTED IN OAK CHARDONNAY ... AND ENJOY !
*** This recipe, is my Mom Eva´s, however, similar Poached Salmon dishes have been used at banquets and by Caterers.
Kindly.
Margi. Cintrano.
3.