|Canning of Fish and Meat|
|by A.S. Lewis|
Dedicated to a systematic description of the processes and techniques used on an industrial scale.
Results 1 - 10 of 39 for sauces for poached salmon
Result Page: 1
POACHING SALMON: Place poaching ... in liquid and poach for 8 to 10 ... salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
Melt butter in ... Add everything but salmon. Stir to ... on low heat for 30 minutes. Serve ... creative - try this on swordfish, halibut, blue fish, etc.
In 10" skillet, ... stock ingredients. Add salmon and simmer, covered, ... temperature. With slotted spoon transfer to serving platter. Garnish with watercress.
Place first five ... 2 minutes. Add salmon; gently simmer ... on warm plate. Combine all sauce ingredients. Serve a dollop or more on each salmon steak.
Combine water, lemon, ... a boil. Wrap salmon steaks in cheesecloth; ... cook, stirring constantly, until thickened. Stir in eggs. Serve. Makes 4 servings.
Melt 1 teaspoon ... over butter. Arrange salmon fillets in a ... 3/4 cup. Add basil, lemon juice, and red pepper; stir well. Serve salmon with warm sauce.
Combine sauce ingredients and chill. Arrange salmon steaks in a ... paper and microwave for 5 minutes on ... cold with the cucumber dill sauce. Serves: 6.
Cut the salmon filet into 8 pieces. Poach in water for 5 minutes. while ... Add lemon juice and chopped basil. Adjust seasoning. Pour into a sauce boat.
With a small whisk beat egg yolks, mustard, lemon juice, salt and pepper. Slowly beat in oil, drop by drop at first, then a slow stream until mixture ...
Combine onion, bouillon, ... a boil. Add salmon and simmer tightly ... thickens, about 2 minutes, stirring constantly. Pour sauce over salmon and serve.
Result Page: 1
top of page