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Quebec poached salmon

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Categories: Canadian, Fish, North American, Poached, Seafood
Yield: 1
Rating: no rating.
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Ingredients:
4 Salmon steaks 4-6
1 tbspOil, salad
1 Lemon juice, from 1 lemon
Lemon peel, from ?lemon
1 tbspSalt
1 Onion, small-quartered
4 Parsley sprigs
6 Peppercorns-crushed with
-back of spoon
SAUCE VERTE (GREEN SAUCE
1/2 cupGreen onion tops or: Chives
1/2 cupGreen pepper
1/4 cupParsley
1/2 cupSpinach- uncooked
2 tbspLemon juice
1 cupMayonnaise
Procedures:
1Spread the oil in a frypan or baking dish.
2Place the salmon steaks next to one another, but not overlapping.
3Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish.
4Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325f oven (in baking dish) for the same length of time or until the salmon flakes.
5Allow the fish to cool in the liquid.
6Drain well and remove the skin.
7Arrange on platter, then cover completely with the following sauce.
8Serve with a cucumber salad.
9Sauce verte: chop the vegetables coarsely and put in blender with lemon juice.
10Cover and blend until it turns iinto a sort of mush with small bits of this and that in it.
11Add the mayonnaise and blend.
12If you don"t have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce
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