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Poached Salmon With Two Sauces
Yield: 8

1 whole, (6 to 7 lb) salmon with head and tail on
1/2 med onion, thinly sliced
8 fresh parsley sprigs
1 large celery stalk, thinly sliced
1 med carrot, thinly sliced
2 large shallots, thinly sliced
2 garlic cloves, crushed
1 bay leaf
1/4 tsp dried thyme, crumbled
2 tsp coarse salt
10 whole black peppercorns, crushed
2 cups dry white wine
butter lettuce leaves
tomato slices
cucumber slices
lemon slices
trimmed asparagus, blanched
fresh dill sprigs
black lump fish caviar

1/2 cup spicy, brown mustard
6 Tbsp sugar
1/4 cup distilled white vinegar
2 tsp dry mustard
1/2 cup vegetable oil
6 Tbsp chopped fresh dill

3/4 cup mayonnaise
3/4 cup sour cream
1/3 cup packed finely chopped fresh sorrel or arugula
2 Tbsp chopped fresh tarragon or 1 tsp dried
2 Tbsp chopped fresh chives or green onion tops
1 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice
1 garlic clove, pressed

Preheat to 375 F. Set rack on large baking sheet. Stack long
double-thick sheets of heavy-duty foil atop rack, folding up all
four sides to create trough. Brush with oil. Place fish diagonally
on foil (fish may overhang edge of rack). Place several onion slices
and 4 parsley sprigs inside fish. Place remaining onion, 4 parsley
sprigs, celery, carrot, shallots, garlic, bay leaf and thyme around
fish. Sprinkle with salt and peppercorns. Pour wine over. Lift foil
edges over fish, sealing tightly and enclosing completely.

Bake until fish is opaque when knife is inserted along backbone,
about 70 minutes. Open foil and let fish cool 1 hour. Reseal foil
and chill fish overnight.

Remove parsley and onion from inside fish. Peel off top skin. Scrape
off any grayish flesh. Line platter with lettuce

Transfer fish to platter. Garnish with tomato, cucumber, lemon,
asparagus and dill. Spoon caviar down center of fish. Fill eye
cavity, with caviar. Serve with sauces.

Serves: 8

Mustard Dill Sauce

Whisk mustard, sugar, vinegar, and dry mustard in bowl. Gradually
whisk in oil. Stir in dill.

Sorrel Tarragon Sauce

Combine mayo, sour cream, sorrel, tarragon, chives, parsley, lemon
juice and garlic in medium bowl. Season with salt and pepper.
Cover and chill at least 4 hours.


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