Norwegian-Style Poached Salmon With Anchovy Butter
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 tbsps
Unsalted Butter (softened)3 tsp
Anchovy Paste1 cup
Distilled White Vinegar1 cup
Sugar1 tsp
Black Peppercorn1 tsp
Coriander Seed1 tsp
Mustard Seed1 tsp
SaltDirections:
1
In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered
2
In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes
3
Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer
4
Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes
5
Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them
6
In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered
7
In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes
8
Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer
9
Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes
10
Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them