Cold Salmon with Watercress Mousseline

Preparation info
  • Serves


    • Difficulty


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By Robert Carrier

Published 1965

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  • 4 fresh salmon steaks
  • 1 pint water
  • ½ Spanish onion, sliced
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Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover pan and simmer for 10 minutes, or until fish flakes easily with a f