Whole Poached Salmon with Creamy Ravigote Sauce (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
5 cups water |
1 cup chopped onions |
3/4 cup sliced leeks |
1/2 cup chopped carrots |
1/2 cup chopped celery |
2 garlic cloves, sliced |
5 thyme sprigs |
5 parsley sprigs |
2 bay leaves |
3 cups dry white wine |
10 peppercorns |
1 ( 4 to 5 pound) whole line caught alaskan salmon, scaled and gutted |
creamy ravigote, recipe follows |
1 teaspoon dijon mustard |
1 large egg yolk |
1 large egg |
2 cups vegetable oil |
2 large hard-boiled eggs, peeled |
2 tablespoons fresh lemon juice |
2 tablespoons minced red onions |
2 tablespoons capers, drained and coarsely chopped |
1 tablespoon chopped fresh parsley |
1 teaspoon chopped fresh tarragon |
3/4 teaspoon salt |
1/4 cup freshly ground white pepper |
Directions:
1. In a large fish poacher, combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Bring to a simmer and simmer for 15 minutes. Add the wine and return to a simmer. Add the salmon and cook gently for 5 minutes. Remove from the heat and allow to cool in the poaching liquid.
2. Lift the salmon out of the poaching liquid and place on a platter. Peel back the skin and remove. Plate with fresh herbs and Creamy Ravigote.
3. Creamy Ravigote:
4. Combine the mustard, egg yolk, and whole egg in the bowl of a food processor, and process on high speed. With the machine running, add the oil in a thin stream, until the mixture thickens. Transfer to a bowl. Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve.
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