Title: Norwegian-Style Poached Salmon with Anchovy Butter
Categories: November 19
Yield: 1 servings

1 1/2 tb Unsalted butter; softened
1 1/2 tb Minced fresh parsley leaves
3/4 ts Anchovy paste or mashed
-anchovy fillet
1 Onion; sliced
1/3 c Distilled white vinegar
1/4 c Sugar
1/2 ts Black peppercorns
1 ts Coriander seeds
1/2 ts Mustard seeds
1 ts Salt
Two 1-inch-thick salmon
-steaks; (each about 1/2
; pound)

In a small bowl combine well the butter, the parsley, the anchovy paste,
and freshly ground black pepper to taste and reserve the anchovy butter,
covered. In a saucepan combine the onion, the vinegar, the sugar, the
peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups
water, bring the mixture to a boil, and simmer if for 15 minutes. Strain
the mixture through a fine sieve into a deep heavy skillet just large
enough to hold the salmon in one layer. Add the salmon, bring the liquid to
a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it
just flakes. Transfer the salmon steaks with a slotted spatula to plates,
letting the poaching liquid drain off, and divide the reserved anchovy
butter between them.

Serves 2.

Gourmet November 1990

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Converted by MM_Buster v2.0l.