Poached Salmon with Green Mayonnaise
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
6 salmon cutlets cucumber, sliced for garnish Court-Bouillon: 2 pints water
1 cup white wine 1 carrot, chopped 1 onion, chopped
2 sticks celery, chopped bay leaf salt and pepper
Mayonnaise: 2 eggs 1/2 pint olive oil 1 teaspoon salt
1 teaspoon mustard powder pepper to taste dash wine vinegar
freshly chopped parsley and chives to taste



1 Put all the bouillon ingredients together in a saucepan. Simmer for 30 minutes. Strain and replace the liquid in the pan. Add the salmon, bring to the boil and boil for 2 minutes. Remove from heat and set aside; the salmon will continute to cook in the bouillon while you make the mayonnasie. Put the eggs in a food processor or blender with the mustard, salt and pepper. Switch on and shilst blending, pour in the oil and vinegar in a steady steam until the sauce thickens. Add the chopped herbs. Check that the salmon is cooked (10-12 minutes). Lift on to a serving dish. Garnish with sliced cucumber and serve hot or cold with the mayonnaise.

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