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Cold Poached Salmon with
Mayonnaise Verte

 
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La Belle Cuisine

Gigi’s Cold Poached Salmon with
Mayonnaise Verte

6 salmon steaks
2 onions, chopped
2 carrots, chopped
2 stalks celery, with leaves, cut up
1/4 cup butter
1 cup dry white wine
2 tablespoons chopped parsley
2 whole cloves
1 bay leaf, crumbled
1 tablespoon salt
10 black peppercorns
Watercress
Lemon wedges
Cucumber slices
Mayonnaise Verte
(recipe follows)

Sauté onions, carrots and celery in butter in a large deep nonreactive
skillet or Dutch oven 5 minutes or until onion is soft. Add the wine,
parsley, cloves, bay leaf, salt and peppercorns and 2 quarts water.
Bring to a boil and cook 10 minutes, stirring occasionally. Reduce
heat and add salmon steaks. Cover and simmer 10 minutes. Cool
salmon in the stock. Remove the salmon, and discard stock [or
reserve for another use].
Refrigerate the salmon for at least 1 hour. Serve with Mayonnaise
Verte. Garnish with watercress, lemon wedges and cucumber slices.
Serves 6.

 Mayonnaise Verte
2 cups mayonnaise, preferably homemade
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives

Combine ingredients and mix well. Chill for at least 30 minutes
prior to serving.

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