Elegant Cold Poached Salmon Recipe with Gribiche & Dill Cream
Cold Poached Salmon Seafood stock to fill pot big enough to fit entire salmon side 3 leeks, cleaned and cut lengthwise 1 whole side salmon (about 3 pounds), pin
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Cooking tools:
- Food processor
- Microplane
- Stockpot
- Oven
- Aluminum foil
- Saucepan
- Steamer basket
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Slotted spoon
- Refrigerator
- Serving platter
- Plate
- Citrus press
Ingredients
- Seafood stock to fill pot big enough to fit entire salmon side
- 3 leeks, cleaned and cut lengthwise
- 1 whole side salmon (about 3 pounds), pin-boned and skin on
- ¼ stick butter, cut into pats
- 1 lemon, sliced as garnish (to squeeze juice on upon serving)
- Sauce Gribiche (recipe follows)
- Dill Cream (recipe follows)
- 2 large eggs
- 1 tablespoon Dijon mustard
- ¹⁄ 3 cup extra-virgin olive oil
- 2 teaspoons Champagne vinegar
- 3 cornichons
- 10 small capers
- ½ cup (gently packed) mix of chopped parsley and a bit of tarragon
- Salt and white pepper
- 1 pound cream cheese, softened
- 1 chopped shallot
- Fresh dill fronds to taste
- A few sprigs fresh parsley
- Salt
- pepper
- Lemon zest, optional
- Heavy cream as needed
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