Norwegian Poached Salmon
>> Friday, November 2, 2012
Joe, being true to his Norwegian roots, loves salmon and every other type of seafood he's ever tried. I'm a little more picky about strong-tasting seafood. I have heard the saying that you have to try something seven times (or twenty or thirty or whatever) before you develop a taste for it, but even though I tasted bits of Joe's salmon whenever he ordered it, I could never get past the strong fishiness.
Marriott hotel, Inverness, Scotland |
Highway in Northern Scotland |
That night, our Irish bus driver attempted to heal me by ordering me a hot toddy of Highlands whiskey, hot water, lemon peel, and honey. I felt better until the next morning, when I made an appointment with a local doctor and got a prescription for antibiotics. Their public health system was top-notch.
The Scots told me this is an authentic Norwegian staple recipe.You can skip the drizzle of melted butter if you're watching your fat intake.
Ingredients
2 tsp fresh dill
1/2 cup sour cream
1 tsp anchovy paste
2 tbsp white wine vinegar
1/2 cup chicken broth or white wine
1/2 cup chicken broth or white wine
1 bay leaf
4 4-6 oz. Norwegian salmon fillets
2 tbsp melted butter
salt and pepper to taste
Directions
Whisk together the dill, cream, anchovy paste, broth, and vinegar. Lay the salmon in a large skillet and pour the sauce over the fish. Break the bay leaf in half and lay it in the sauce. Bring the liquid to a gentle boil. Cover the pan, reduce heat, and let it steam for 15 minutes, or until the fish is flaky when poked with a fork.
Remove the bay leaf. Put the fish and sauce on a serving plate. Drizzle the melted butter over the fillets, and sprinkle with salt and pepper before serving.
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