Recipe - Cold Poached Salmon

One half Stick butter; softened
Salt and white pepper
2 md Shallots; chopped fine
2 One half pound Boneless salmon filets
1 md Onion; thinly cut or sliced up
4 Or
5 Bay leaves
1 Lemon; thinly cut or sliced up
4 Or
5 lg Sprigs fresh parsley
2 cup Chablis wine
Fish stock (water may be
used; though the result
will not be as flavorful)
Mustard sauce (#2)

Spread soft butter over bottom of a shallow pan and sprinkle lightly with
salt pepper and shallots. Place salmon filets in pan. Over the fish, layer
cut or sliced up onion, bay leaves, cut or sliced up lemon and parsley. Pour in wine. Add
enough fish stock or water to cover salmon. Bring to a boil and allow to
simmer 1015 minutes, or until salmon feels firm to the touch. Remove from
heat and allow to cool in the pan. When filets have returned to room
temperature, place pan in refrigerator. Chill at least 6 hours, or,
ideally, overnight. (The beauty of this dish is that most of the
preparation can be done a day ahead.) Before serving, remove filets from
pan, gently towel dry and remove any of the vegetable garnish still on the
fish. Serve with a cucumber salad and Mustard Sauce (#2) on the side (see
recipe). Serves 6.

TIME INCLUDES CHILLING

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.