Kalt-Pochierter Lachs mit Gurkensalat
Dieses schmackhafte, gekühlte Fischgericht von den Mitbesitzern des Blue Ribbon Restaurants, Bruce und Eric Bromberg, ist sowohl bei der Mutter als auch bei der Großmutter beliebt. Servieren Sie für einen einfachen, aber raffinierten Frühling oder Sommermittagessen.
Quelle: Die Martha Stewart Show, Mai 2011
Ausbeute
Alex
27.04.2023 @ 03:15
This delicious chilled fish dish from the co-owners of Blue Ribbon Restaurants, Bruce and Eric Bromberg, is popular with both mothers and grandmothers. Serve for an easy yet sophisticated spring or summer lunch. Recipe from The Martha Stewart Show, May 2011. Serves 8 to 10 people. Ingredients: 1 (3 to 4 pound) skinless salmon fillet, bones removed, 2 carrots, peeled and chopped, 2 celery ribs, chopped, 2 shallots, halved and sliced, 1 onion fennel, trimmed and chopped, 1 leek, sliced and chopped, 1 tablespoon pink peppercorns, 1 cup white wine, such as Pinot Blanc, cucumber-onion salad for serving, honey-mustard mayonnaise for serving, rye bread for serving. Directions: 1. Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large skillet and add enough water to cover. Set over medium heat and bring to a simmer. Cook until salmon feels firm and some of the fat rises to the surface of the fish, about 10 minutes. 2. Remove pan from heat and let fish cool in liquid. Refrigerate until chilled, about 1 hour. 3. Remove fish from pan and place on a serving platter. Serve with cucumber salad, honey-mustard mayonnaise, and rye bread.