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How To make Cold Poached Salmon w/Mustard Lime Sauce
6 c Water
2 1/2 c Dry white wine
6 Center-cut salmon fillets;
-skinned; 7-to-8-oz. each Ground white pepper 1 c Sour cream
6 tb Dijon mustard
4 ts Fresh lime juice
4 ts Honey
1 ts Grated lime peel
Fresh basil; finely sliced Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving. Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.) Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately. Source: Bon Appetit (4/95) -----
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Salmon Salad Nicoise with Tarragon Mayo (Part 2) | Gordon Ramsay
Gordon Ramsay starts the second stage of his nicoise by preparing a light tarragon mayonaise.
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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Dijon Dill Sauce for Gravlax - Gravlaxsås | Scandinavian Dijon mustard Dill Sauce | Fuzz & Buzz
Dijon Dill Sauce for Gravlax is a classic accompaniment to cured salmon in Scandinavia. This gravlaxsås is tangy and sweet and a good condiment for all kinds of fish and seafood.
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Ingredients:
2 Tbsp of Dijon mustard (traditional mustard of France, named after the town of Dijon in Burgundy, France).
1 1/2 Tbsp of Caster or granulated Sugar
2 Tbsp of Red wine vinegar
150ml (5 fl oz) of grapeseed oil or canola oil
2 tsp honey
10g (3 tablespoons) of finely chopped fresh dill
Black pepper to taste
Instructions:
Mix sugar and dill in a small bowl with a spoon until the sugar dissolves and create a paste.
Add the Dijon mustard and the Red wine vinegar to the dill paste.
Stir vigorously, while pouring on the oil in a steady, thin stream until the sauce has reached a mayonnaise-like consistency.
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Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
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200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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Lemon Caper Butter Sauce
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The BEST way to make salmon | The Golden Balance
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Poached Salmon with Dill Mayonaise Recipe
This dish is delicious and simple to make. Poaching the salmon gives it a delicate lemon flavor. Try it with a side of vegetables or served cold over a salad. The Executive Chef for Home Care Assistance, Leslie Myers, takes you through the process step by step.