Titanic 1St Class Menu: Poached Salmon With Mousseline Sauce

1. 1

   Preheat the oven to 200u00b0C/gas 6.

2. 2

   Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper.

3. 3

   Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.

4. 4

   Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.

5. 5

   While the salmon is poaching make the mousseline sauce. Place the egg yolks, mustard and white wine vinegar in a blender and process until well-mixed.

6. 6

   With the blender on constantly, gradually pour in the melted butter.

7. 7

   Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.

8. 8

   Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin.

9. 9

   Garnish each steak with the cooked onion, carrot, sliced cucmber, and a little of the fish stock. Serve at once with the mousseline sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.