Chef Chris Faulkner
Poach Salmon Fillets with Crème Fraîche and Baby Dill
Category
Entree
Servings
8 servings
Prep Time
10 minutes
Cook Time
12 minutes
Author:
Chef Chris Faulkner
Ingredients
-
6 tablespoons Cornichons, chopped
-
3 tablespoons Baby Dill, chopped
-
1 tablespoon Organic Lemon freshly squeezed juice
-
1 cup Crème Fraîche or Sour Cream
-
3 bottles Clam Juice - 8 ounces
-
3 cups Dry White Wine
-
10 whole Peppercorn
-
8 sprigs Dill
-
6 slices Meyer Lemons
-
8 Salmon Fillets (6-8 ounces)
Salmon
Directions
Sauce
Place cornichons, dill and juice in small bowl and stir to blend.
Add crème fraîche and stir gently just until combined; do not overmix or sauce will thin out.
Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
Salmon
Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low.
Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter.
Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.)
Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.
Filed in:
Baby Dill,
Cornichons,
Creme Fraiche,
Entree,
Meyer Lemons,
Organic Lemons,
Organic Meyer Lemons,
Poach Salmon Fillets with Crème Fraiche and Baby Dill,
Salmon Fillets
