2 hours ago
Wednesday, May 8, 2013
Brunch, shmunch. Why not just call it an early lunch?
Pet peeve: When people review a restaurant on YELP based on a brunch meal they have had instead of dinner.
"The eggs and French toast were amazing.......5 stars!".
"Terrible meal, the coffee was cold and the waffles were dry, 1 star".
Mother's Day is the brunch holiday, it seems.
Every restaurant that serves brunch is packed on this Sunday.
Why not make my mini quiches and poach your mom a fish and stay at home?
I didn't say "catch" a fish.
This is an easy, elegant way to serve salmon for a crowd.
Disclosure: This is not really a salmon, but a steelhead trout, which I actually liked much better than salmon.
They are a variety of rainbow trout, that looks identical to salmon, but doesn't die after spawning.
I bought the fish at Costco, a first time purchase for me, and the quality was excellent. I would buy it again.
I do not own a fish poacher, so placed the fish in a roasting pan, and covered it with foil. You could also lay a sheet pan on top to cover it. I have to work with what I have. :)
I made this in the morning, to serve at 5 pm, and it was perfect. So simple.
Another note: Use wine that you would DRINK. Thank you.
You can decorate it with radish or cucumber or a combination.
Any herbs are great. I love tarragon with fish, so I used that good French tarragon mustard for the sauce.
Dill is also a great choice.
This was a big hit.
Poached Salmon: (serves 6)
1.5 lb. side of salmon with skin
handful of fresh dill
1 cup of GOOD white wine (I used a Pouilly Fuisse)
1/2 cup water
1 tbsp kosher salt
1 bay leaf
1 English hothouse cucumber, sliced thin w/ a mandolin
2 lemons, thinly sliced (for garnish)
2 tbsp creme fraiche or sour cream
2 tbsp Hellman's REAL mayonnaise
1 tsp of tarragon mustard (or *Dijon mustard)
* if using Dijon mustard without tarragon, then add some fresh dill
In a fish poacher pour in the liquids and the rest of the ingredients. Bring to a simmer and carefully lay the salmon in the pan.
Cover. Poach about 10 minutes per inch. Mine took 13 minutes.
Let the fish cool in the poaching liquid (it won't get dry). You can do this the night before if you are serving it for brunch.
When the fish is cool, remove from the poaching liquid and pat dry with paper towels.
Lay on a platter of thinly sliced lemons.
Spread some of the mayo sauce on top of the fish and overlap the thin slices of cucumbers on top of the salmon.
The mayo sauce is your "glue" to hold the cukes.
Voila! You are done. You can garnish with fresh greens, chive flowers, or anything else you like.
Chill before serving.
I served mine with a bowl of the extra sauce.
Have a wonderful Mother's Day! xo