Poached Salmon with Mousseline Sauce

Poached Salmon with Mousseline Sauce

For our Titanic dinner entree we chose a poached salmon with Mousseline sauce. The book says the following about the dish:

"The menu for the last dinner contains only one fish entry, but it is an unbeatable one: lightly poached Atlantic salmon topped with a rich Mousseline sauce and garnished with sliced cucumbers. A Mousseline sauce is simply a classic hollandaise to which some whipped cream has been added."

This is yet another posh dish for a very posh crowd. My Titanic crowd loved it.

Serves: 6

6 cups Basic Court Bouillon (see recipe below)
6 salmon fillets
30 very thin slices of English cucumber
6 sprigs fresh dill

Mousseline Sauce
2/3 cup melted unsalted butter
3 tablespoons water
3 egg yolks
1/4 teaspoon each salt and pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
1/4 cup lightly whipped cream

1. In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon. Add water if needed to completely cover the fish. Poach fish for 3-5 minutes or until opaque on the outside and still coral-colored in the center.

2. Prepare the Mousseline sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.

3. On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.

4. Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.

5. Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that the border of the flesh remains visible. Top each fish with 5 slices of cucumber and top the cucumber with more sauce.

Basic Court Bouillon

7 cups water
1 carrot, sliced
1 small onion, chopped
6 peppercorns
1 bay leaf
1/4 cup parsley
1 teaspoon of salt
1 1/4 cup dry white wine


1. In a large pot combine all the ingredients and bring to a boil over high heat.

2. Reduce heat and simmer for 30 minutes. Strain. Keeps tightly covered in refrigerator, for up to a week.


Unknown said...

i dont know abt the creator and all...but this dish looks light yet satisfying. yum

Dee said...

Did He create this then? Hrumph. I shall conveniently ignore the fact, and say that your dish looks scrumptious. Which it is. And that I really wish I lived with you.

So what's for dessert?

Darius T. Williams said...

Looking good - really good. I'm loving the picture too.


♥ mesa para 4 said...

What a entree...beautiful and most certainly very tasty...abra├žo

Natasha said...

Oooh, very posh! Such an elegant meal! Lovely!

Dragon said...

hyperion: They aren't even spelled the same, you dork!

rita: The salmon stays very moist. Yum!

dee: No Mussolini did not creat this dish. Mussolini was not a cook. He had no time for that. :) You can come visit me anytime, my friend. Dessert is coming Sunday.

darius: Thanks, dude!

mesa: Obrigada!

natasha: Thanks!

Anonymous said...

Oh this looks so wonderful! I love that sauce, it's just perfectly delicate for the fish.

Laura Paterson said...

What a beautiful, sophisticated dinner - you have very lucky friends!

Lo said...

You're killing me with that lovely presentation! LOVE it.

The Mussolini comment made me nearly fall off my chair too... so thanks for the laugh!

Thistlemoon said...

That looks super yummy! :)

Anonymous said...

my breath's been taken away by this dish. so simple (and yes, posh) and the addition of English cucumber is beautiful. ;)
this is definitely going down in my books and will be whipped out when i host dinner one of these nights. cheers, dragon!

p/s. i'm adding you to my foodie blogroll. i'm just wondering why i haven't done this before! geeez.

Anonymous said...

Cucumbers with salmon???

Not in my lifetime. Big Bear would throw me out of the trailer house.

Louise ("therealchiffonade")
Senior Adviser, SeriousEats website

Jeanne said...

How simple and how lovely! Can't go far wrongt with salmon, as this gorgeous dish illustrates. Intrigued by the idea of a Titanic dinner...

test it comm said...

Nice looking salmon, Salmon and dill is such a good combination.

Anonymous said...

Adding whipped cream to hollandaise? I think I've found my new favourite sauce. How incredibly decadent!

Plus, I looooove the champagne saffron dressing on the asparagus. Very jealous I didn't think of it!

Lore said...

Salmon, cucumbers, dill? Love them all :D Such a lovely and classy dish!

Darius T. Williams said...

Ahhh - daring indeed...another great job!


Peter M said...

Simple, elegant and easy on the eye. It even makes me scream, "I'm the KING of the world"!

Anonymous said...

I'm constantly looking out for sauces to serve with fish but fail miserably and end up just grilling it. This Mousseline sauce definitely hits the spot!

Sarah Michelle said...

Greetings !
To be honest, i found this recipe as a instant recipe. as your way to make is easy & ready to eat. i really really like it.

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