Poached Salmon with Mousseline Sauce
INGREDIENTS
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8 boneless skinless salmon fillets
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3-4 quarts court bouillon (recipe appears below)
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1 1/2 cups mousseline sauce (recipe appears below)
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2 oz (1 bunch) fresh parsley
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6-7 sprigs fresh thyme
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2 bay leaves
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5 quarts (20 cups) water
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1/2 pint (1 cup) vinegar, lemon juice, or white wine
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1 lb onions, peeled and minced
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3/4 lb carrots, peeled and minced
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2 1/2 tbsp sea salt or gray salt (you can substitute table or kosher salt)
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1 1/2 tbsp black peppercorns
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1/2 cup heavy whipping cream
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3 egg yolks
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2 tbsp fresh lemon juice
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1 cup unsalted butter
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Salt and white pepper to taste
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1 English cucumber
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8 small sprigs fresh dill (optional)
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Large saute pan with high sides, paper towels, slotted spatula (for poaching), 7-8 quart pot, 6-7 quart pot, kitchen string, wire mesh strainer or sieve, large spoon (for court bouillon), blender or food processor, 2 small saucepans, spatula (for mou
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