Cold Poached Bluefish With Dill Sauce Food

CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)

Steps:

• Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
• Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.

COLD POACHED BLUEFISH WITH DILL SAUCE

Steps:

• Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer.
• Cut the fillets into 4 equal portions and place them in the pan, skin side down.
• Season with salt and pepper.
• Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick.
• Remove pan from heat and allow to cool uncovered.
• Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK).
• Prepare dill sauce according to recipe #106801.
• Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.

SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON

Steps:

• Mix the mustard, sugar, and vinegar in a bowl.
• Beat in the oil a little at a time until well blended.
• The sauce will thicken rapidly and must be stirred vigorously.
• Finally, add the sour cream and plenty of finely chopped dill.
• Serve on the side with cold salmon.

COLD POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
• To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
• To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
• Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.