Poached Salmon
with
Cucumber Dill Mayonnaise
For two centuries, the Fearrington farm has been part of the
landscape between Chapel Hill and Pittsboro. At the center of the
village is The Fearrington House, a place dedicated to the five C's of
hospitality - Character, Courtesy, Calm, Charm, and Cuisine.
Sophisticated southern cooking is the order of the day.
Ingredients
-
4-pound fresh salmon, boned and skinned
-
4 bay leaves
-
1 lemon, sliced
-
6 to 7 sprigs fresh thyme
-
4 stalks celery, chopped
-
1 onion, sliced
-
1/ 4 teaspoon vegetable oil
-
1 teaspoon salt
-
1 teaspoon whole black peppercorns
-
Cucumber Dill Mayonnaise (see below)
Cucumber
Dill Mayonnaise
-
1/2 cup cucumber, peeled, seeded, and finely chopped
-
Salt to
taste
-
1 cup mayonnaise, preferably homemade
-
1/2 cup sour cream
-
3 tablespoons lemon juice
-
Dash of Tabasco Sauce
-
4 tablespoons chopped fresh dill
Salt the cucumber and let it drain in a colander for about 30 minutes.
Pat dry with absorbent towels. Blend with the rest of the ingredients
and chill for several hours before serving. Makes 1 3 / 4 cups.
Method
- Cut the salmon into six individual portions.
- Fill a large roasting pan with 3 to 4 quarts water, making
certain the pan is large enough to hold the salmon.
- Add the bay leaves, lemon, thyme, celery, onion, oil, salt, and
peppercorns. Bring to a boil.
- Poach the salmon for about 15 minutes over moderate heat
sufficient to keep the stock at a simmer.
- Cool the salmon in the cooking liquid, drain on absorbent
towels, and refrigerate.
- To serve, garnish each portion with a tablespoon of Cucumber
Dill Mayonnaise and pass extra sauce in a separate container.
Serves 6.
Note: A good rule of thumb to use in
poaching the salmon is to cook the fish 5 minutes per inch of
thickness. For example, a 3 inch thick salmon would need to be poached
for 15 minutes.
About The Author
 JAMES STROMAN is a veteran
inn-goer and
prize-winning gourmet. He has served as president of his own food
manufacturing firm and has authored several cookbooks, including Down
Home Texas Cooking, Dining Out from Home, From Texas Kitchens, Prize
Recipes from Great Restaurants-The Western States, and Prize
Recipes from Great Restaurants-The Southern States. This recipe is
excerpted with permission from The Great Country Inns of America
Cookbook, 3rd Edition by James Stroman. ©1999. Published by Adams
Media Corporation, www.adamsmedia.com
Recipe
from: Fearrington
House 2000 Fearrington Village Center, Pittsboro, North Carolina 28717 (919) 542-2121
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