Advertisement
Poached Salmon with Basil Mousseline
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
Salmon is the best fish for poaching. It holds its shape and stays nice and moist, and its color sets beautifully once chilled. The mousseline sauce is mayonnaise-based with whipped cream folded in to make it fluffy. Rich, yes, but a little spoonful goes a long way.
Ingredients
Basil Mousseline
| mayonnaise |
Method
For the basil mousseline, add the mayonnaise, basil, and green onion to a food processor, pulse until blended, and scrape into a bowl. In another bowl, whip the cream to soft peaks and stir in the lemon juice. Fold the cream gently into the mayonnaise and season to taste. Chill for up to 6 hours.