Poached Salmon in a Lemon Butter Saucefrom the book "Eating Shakespeare"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
Using a large saucepan to cook the fish pour in white wine and water, deep enough to cover the salmon. Add the salt and vinegar. Bring to a boil then add the salmon. Cook until the flesh is moist and tender. (about 10 min)
Remove the fish from the saucepan and make the sauce. In a small saucepan melt the butter and add the poaching liquid. Beat the egg yolks with the lemon juice and whisk it into the butter mixture. Add the nutmeg and cook gently until slightly thickened. Drizzle on the salmon fillets and garnish with the lemon slices.
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