The sauce was intended to be served warm but I see no reason you couldn't chill it.


  • Salmon:
  • 5 c. water
  • 1 c. dry white wine
  • 1 lg. onion, sliced
  • 2 stalks celery with tops, sliced
  • 2 carrots, sliced
  • 1 tbsp. peppercorns
  • Salmon fillets
  • Sauce:
  • 1 tsp. shallot, minced
  • 1 tsp. garlic, minced
  • 1 tsp. fresh or dry dill weed
  • 1 tsp. Dijon mustard
  • 1 c. heavy cream


Wrap fish in cheesecloth, leaving ends long enough to hang over edge of pot and serve as handles for lifting fish, set aside. In fish roacher or roasting pan, combine water, wine, onion, celery, carrots and peppercorns. Bring to a boil. Lower heat, cover and simmer 30 minutes to make stock. Gently lower fish into stock. Cover and cook over low heat 20 to 35 minutes; 7 minutes per pound. Do not let stock boil; it should barely simmer. Fish is done when it loses its transparency and flakes easily. Remove from heat. Cool fish in stock. When cool, lift fish out, using ends of cloth as handles and gently roll onto platter. Remove cheesecloth and peel off skin. Chill fish several hours or overnight. Decorate with parsley and lemon.

Sauce: Saute shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.e:

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Submitted 6/13/05.
Source: One Million Recipes
Submitted By: Ruth Burbage
Cold Poached Salmon