Title: Quebec Poached Salmon
Categories: Fish, French Canadian
Yield: 4 Servings
4 Salmon steaks
- (4 to 6 oz ea)
1 tb Salad oil
1 Lemon; juice of
1/2 Lemon; zest of
1 tb Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Peppercorns; crushed with
- back of spoon
MMMMM------------------SAUCE VERTE (GREEN SAUCE-----------------------
1/2 c Green onion tops or chives
1/2 c Green pepper
1/4 c Parsley
1/2 c Spinach; uncooked
2 tb Lemon juice
1 c Mayonnaise
Spread the oil in a frying pan or baking dish. Place the salmon
steaks next to one another, but not overlapping. Add the lemon
juice and peel, peppercorns, salt, onion, and just enough hot water
to cover the fish. If using the frying pan, cover and poach on top
of the stove over low heat for 10 to 12 minutes. Or poach in baking
dish in 325 F oven for the same length of time or until the salmon
flakes. Allow the fish to cool in the liquid. Drain well and remove
the skin. Arrange on platter, then cover completely with the
following sauce. Serve with a cucumber salad.
Sauce Verte:
Chop the vegetables coarsely and put in blender with lemon juice.
Cover and blend until it turns iinto a sort of mush with small bits
of this and that in it. Add the mayonnaise and blend. If you don't
have a blender, chop the ingredients very finely and blend them
into the mayonnaise with the lemon juice, crushing them as much as
possible to give color to the sauce.
Recipe FROM: The Canadiana Cookbook by Mme. Jehane Benoit
