Show #419

Recipe By: ©2000 eric villegas

Serving Size: 4

Ingredients:

1 1/2 cups water, or enough to cover the salmon fillets
3/4 cup dry white wine, preferably from Michigan
1/2 whole white onion, skinned and thinly sliced
4 whole garlic cloves, skinned and thinly sliced
4 sprigs flat-leafed parsley
1 sprig thyme, fresh
4 8 ounce salmon fillets, center-cut with the skin

makes about 1 cup of sauce

2 cups reserved fish poaching broth, strained
1/2 cup heavy whipping cream
lemon juice, to taste
2 whole eggs , hard boiled, shelled and chopped
2 tablespooons brined capers, preferably "non-parille", rinsed and chopped
1 tablespoon dill fronds, coarsely chopped
1 tablespoon flat-leafed parsley leaves, coarsely chopped
1 tablespoon unsalted "sweet" butter, cold
sea salt, to taste
Clancy's Fancy Hot Sauce, to taste

Directions:

Combine the wine, onions, parsley, thyme and enough water to cover the salmon in wide non-reactive saucepan and bring to a boil for 2-3 minutes for flavors to combine.

Season the salmon with the salt and place skin side down in the saucepan and immediately turn the heat down to low. Cover the pan with a parchment paper round, trimmed to fit, and cook until flesh is firm but slightly moist in center about 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap and reserve in a warm spot.

Strain the salmon broth and discard the vegetables. Place the broth back into the saucepan and boil, uncovered, until reduced to about 1/2 cup (about 5-10 minutes). Add the heavy cream and season to taste with the lemon juice, continue to boil and reduce until thick about 1/2 a cup or so. Gently fold in the chopped eggs, chopped capers, herbs and season to taste with the salt and hot sauce. Add the cold butter and shake the pan back and forth to incorporate and create a smooth homogenous sauce. Taste again and adjust seasonings as necessary.

Serve the salmon fillets topped with the hot sauce, serve immediately.

Garnish the finished dish with lemon wedges and any of the herbs that were used in the recipe.