Poached salmon with mousseline sauce

Method

1. Preheat the oven to 200°C/gas 6.

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

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

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

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

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

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

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Ingredients

Main:

4 salmon steaks
1/2 onion, peeled
100g Carrots, sliced
salt and fresh ground black pepper
600ml fish stock
1 bay leaf
parsley stalks, finely chopped

For the mousseline sauce:

3 egg yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar
170g Butter, melted
30g tarragon, chopped
100ml whipping cream, lightly whipped
salt and fresh ground black pepper

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