Salmon from Wine Brew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 salmon, 2.5 - 3 kg
- 1 liter white wine, dry
- 2 liters water
- 300 g leek, washed, cleaned, cut 1 time lenthways, 1 time crosswise
- 300 g celeriac, peeled and rouhly chopped
- 2 bunch dill
- 1 bunch parsley, smooth
- 150 g onion (s), peeled and quartered
- 3 tablespoon pepper, whole black grains
- 3 tablespoon salt
For the set:
- Dill and lemon wedges or seaweed
For the sauce:
- 4 egg yolks
- 3 teaspoons mustard (Dijon mustard), possibly more or less
- 150 ml oil (rapeseed oil)
- 400 g yourt, the Greek one tastes best
- 2 bunches dill, washed and finely chopped or 4 tablespoon frozen dill
- 100 g herkins, finely chopped and weihed with a choppin knife
- 1 pinch (s) sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The salmon can be prepared with or without a head (it looks nicer with a head). Prepare less stock for smaller salmon or salmon trout. However, the fish must be completely covered with wine stock.
- Bring the water and wine with salt, peppercorns, onions, herbs and vegetables to a boil in a narrow fish pan. Place the washed salmon in the stock (it does not need to be scaled) and remove the saucepan from the hotplate. Don`t cook anymore! Put the lid on the pot and let everything stand for at least 12 hours (preferably 24 hours) at room temperature. Do not open the lid during this time.
- Before serving, remove the salmon from the stock, drain a little, place head and tail on a large platter. Remove the fish skin on the top. Garnish with dill and lemon wedges or with seaweed.
- The fish looks particularly decorative when you put it on a stand. My husband bent a stainless steel sheet so that the fish belly stands on a triangle. Then you can peel off the skin on both sides and take the meat off the bone. If you have a fish with a head, stick a lemon wedge in its mouth.
- Preparation of the dill sauce:
- Mix the egg yolks with the mustard. Mix the oil drop by drop, then stir in a stream with the mustard and egg yolks. Stir in the cream yogurt, dill and gherkins. Season to taste with sugar, salt and pepper.
- The preparation is simple, but the sight on a buffet and the enjoyment are incomparable. Makes a lot!
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