Poach Salmon Fillets with Crème Fraîche and Baby Dill
Category
Entree
Servings
4 - 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
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1 cup Crème Fraîche or Sour Cream
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3 bottles Clam Juice 8 ounce
-
3 cups Dry White Wine
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10 whole Peppercorn
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8 sprigs Dill
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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.