Poached Freshwater Salmon
Posted on April 2nd, 2008 | Rating:
| Category: Baked Goods
Fresh Dill
6 (1 lb) whole freshwater salmon or trout, or
3 lb fish fillets (each fillet should not exceed 1/2 pound in weight or 1 inch in thickness)
1 C dry white wine or clam, fish, or chicken broth
1 T lemon juice
1 tsp salt
1 C sour cream
Dill sprigs and lemon wedges, for garnish
Preheat oven to 400 degrees F. Line a shallow 9 x 13 inch baking dish with fresh dill. Place the fish, side by side, on top of the dill. Pour the wine (or broth) over the fish and sprinkle with the lemon juice and salt. Cover tightly with foil. (You can do this step 1 day ahead of time and refrigerate.)
Bake the fish for 20 to 22 minutes, or until the fish flakes easily when probed with a fork. Let cool slightly, then pull off the skin. Strain the juices and boil them down until reduced to 1/2 cup. mix in the sour cream.
to serve chilled, cover and refrigerate the fish for 2 hours or until ready to serve. Chill the sour cream sauce before serving.
To serve hot, arrange the fish fillets on a warm platter and serve with the warm sour cream sauce.
Garnish the fish with additional dill sprigs and lemon wedges.
6 servings.