Poached Salmon with Mousseline Sauce

Poached Salmon with Mousseline Sauce
Recipe by Dana McCauley

The third course on Titanic's 1st class menu was a fish course. A salmon delicately poached in a flavourful court bouillon and topped with a luscious mousseline sauce. Mousseline sauce is a classic hollandaise that has some whipped cream added it. Thin slices of cucumber and a sprig of dill finish off this lovely dish. The salmon can be served as a hot or cold dish. I haven't decided how I will serve this dish for my dinner but I'm leaning towards serving it cold. This will allow me to poach the salmon the morning of the dinner. Anything I can get done ahead of time will help me. ; )

This poached salmon with mousseline sauce is yet another posh dish for a very posh crowd. Enjoy!

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.


Patsyk said...

The sauce sounds so decadent and perfect to go along with the salmon. What a meal you are planning!

Dragon said...

Patsy...here are the details. http://www.thedragonskitchen.com/2011/04/oysters-la-russe.html

Jo said...

Cold poached salmon with cucumber always makes me think of a Dickens festival I once went to where we were also served champagne. This was in the UK many years ago. No Mousseline sauce though.

Peter M said...

Beautifully presented and that hollandaise looks dreamy.

Valerie Harrison (bellini) said...

I have always loved this concept Paula. I will be interested in reading about the final result!

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