Whisk Wednesdays—Truite de Mer, Sauce Verte (Whole Poached Salmon Trout with Herbed Mayonnaise)

More poaching this week. We were supposed to poach a whole salmon trout and decorate it with thinly sliced cucumbers to resemble scales. I knew a whole fish would be too much for us, so I used fillets. Plus I don't have a fish poacher, and to poach a whole fish you need a vessel large enough to hold the fish stretched out flat. The purpose of this class is to learn to poach, and cleaning fish is not something I want to learn right now. I know I would flunk out at butchering and fish mongering at culinary school, so I should add them to my New Year's resolutions.

This recipe combines several elements that we've already covered in previous classes, so it wasn't very difficult.

Court Bouillon
I made court bouillon in Class 2. It's a flavorful broth that's used to poach fish or other delicate food. Unlike a stock, it doesn't take long to make and should be cooled before cooking the fish. The acid in the broth helps keep the color of the salmon intact.

Poaching
To poach a whole fish, you need a rack so that you can pull it out of the liquid without breaking it. Since I was using fillets, I didn't need the rack. After the court bouillon had cooled, I added the fish and brought it to a simmer. After poaching for about 6 minutes, I removed the pan from the heat and let it sit for 10 minutes. Then, I removed it from the court bouillon and set it aside while I made the mayonnaise.

Mayonnaise and Sauce Verte
We covered mayonnaise in Class 12. To the mayonnaise, you add blanched spinach and watercress that has been squeezed of any excess water. Puréed with some freshly chopped herbs, the Sauce Verte was ready.

Garnish
The garnish includes hard-boiled eggs. Here's the method I use to hard boil an egg: Place the egg in a pot and cover it with one inch of water. Bring to a boil over high heat. After it starts to boil, remove the pot from the heat, cover, and let sit for 10 minutes. Meanwhile, fill a bowl with ice water. Transfer the egg to the ice water and let it sit for 5 minutes. Peel and use as desired. After hard boiling the eggs, you press them through a fine strainer, pressing the whites and yolks separately.

You slice cucumbers thinly to layer on like scales on a fish after you've slathered the fish with the Sauce Verte. Other members in Whisk Wednesdays thought the cucumbers were boiled or salted and drained, but I just used raw cucumbers.

Fluted lemon wedges and optionally some tomato slices finish up this pretty dish.

Recipe

Serves 6

For the court bouillon:
1 carrot
1 onion
1 stalk celery
1 Bouquet Garni
1 lemon
1 cup white vinegar
4 cups dry white wine
3 cups water
Salt

For poaching the salmon:
3½ pound salmon trout or salmon

For the mayonnaise:
2 egg yolks
1 teaspoon Dijon mustard
Juice of ½ lemon
Salt and pepper
1 1/3 cups vegetable oil

For the Sauce Verte:
10 ounces spinach
4 ounces watercress
1 tablespoon each fresh tarragon, chervil, and parsley

For the garnish:
3 eggs, hard-boiled
1 cucumber
2 lemons

You can find the recipe for Truite de Mer, Sauce Verte (Whole Poached Salmon Trout with Herbed Mayonnaise) in the book Le Cordon Bleu at Home. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Tasting Notes
Served cold, this is a fancy way to present fish. And it's one that can be made completely ahead of time. It reminded me of a composed salad and would be good as part of a buffet or cocktail party.

Next Time (Wednesday, January 7, 2009)
• Canard aux Navets (Roast Duck with Glazed Turnips) pages 257-258

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Running total: $920.59 + $13.16 (Court Bouillon) + $12.99 (Salmon) + $3.96 (Sauce Verte) + $4.80 (Garnish) = $955.50

Butter used so far: 8 pounds, 19 tablespoons

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::Whisk Wednesdays::
We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.

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The fun part about having a group to cook along with is the community. Last week, we were sharing emails about how many dishes each of these LCB recipes use, and everyone agreed it would be fun to post a picture of our sinks full of all the dishes. On a scale of 1 to 5 where 1 is a few dishes, this recipe ranks as a 4. We've made other recipes that required more, and the scalloped potatoes required days of scrubbing in my case. So here's my sink:

Note that we're taking a break from Whisk Wednesdays for Christmas and won't be posting a new recipe until the New Year! Have a great holiday!

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