Poached Salmon with Mousseline Sauce (Titanic Replica Dish)

Poached Salmon with Mousseline Sauce (Titanic Replica Dish) garnished with Cucumber and Fresh Dill

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • Serves 6
  • 7 cups of Bouillon (recipe below)
  • 6 salmon filets
  • 30 very thin slices of cucumber
  • 6 springs of fresh dill
  • Mousseline Sauce
  • 2/3 cup of melted unsalted butter
  • 3 tbsp of water
  • 3 egg yolks
  • ¼ tsp each of salt and white pepper
  • 1 lemon juiced
  • 2 tbsp chopped dill
  • ¼ cup of lightly whipped cream
  • Bouillon
  • 7 cups of water
  • 1 slice carrot
  • 1 chopped small onion
  • 6 peppercorns
  • 1 bay leaf
  • ¼ cup of parsley
  • 1 tsp salt
  • 1 ¼ cups of dry white wine

Main Instructions
  1. To make bouillon bring water, onion, peppercorns, bay leaf, parsley, carrot, salt and wine to the boil over a high heat. Reduce heat and simmer for 30 minutes. Strain
  2. In a large shallow pot heat the bouillon to just below boiling, gently place salmon into bouillon adding boiled water if necessary to cover fish completely.
  3. Poach for 7-10 minutes until opaque on the outside and pink on the inside.
  4. Cut lemons for garnish
  5. In a bowl toss your slices of cucumber in lemon vinaigrette and Chopped dill
  6. Prepare the Mousseline sauce, using spoon skim froth from surface of melted butter and discard. Allow butter to cool slightly
  7. On top of double boiler or heat proof bowl, whisk water and egg yokes together with salt and pepper for 30 seconds or until pale yellow and frothy.
  8. Over barely simmering water, whisk mixture for 3 minutes until it draws a ribbon for 5 seconds.
  9. Remove pan from heat and whisk in warm butter 1 tbsp at a time until sauce begins to thicken.
  10. Still whisking pour remaining butter into sauce in a slow steady stream.
  11. Stir in Lemon juice and dill, remove from the heat cool slightly.
  12. Gently fold in whipped cream, adjust seasoning to tast and keep warm by setting over a pot of ward water.
  13. Arrange you cucumber in a fan of 5 pieces and place salmon on top.
  14. Spoon the Mousseline sauce to side of plate garnish with sliced lemon and serve
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