Food Network: Chardonnay Poached Salmon with Dill Dijon Whipped Cream

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Chardonnay Poached Salmon with Dill Dijon Whipped Cream
Recipe courtesy Dan Smith and Steve McDonagh

3 cups Chardonnay
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
10 juniper berries, crushed
3 bay leaves
1 stem fresh basil
3 fronds fennel
1 (2 1/2 to 3 pound) salmon fillet, skin on
Olive oil
2 lemons, sliced for garnish
1 bunch dill, for garnish
Dill Dijon Whipped Cream, recipe follows

Special Equipment: 2 (18 1/2-inch or 10 1/2-inch) foil pans

Pastry brush

Preheat the oven to 350 degrees F.

Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel
fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce
the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel
and basil and let cool.

Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid
over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven
for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and
finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with
the poaching liquid to remove any white bits.

When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few
punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the

second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate
overnight.

To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the
lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped
cream on the side.

Dill Dijon Whipped Cream:
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
Salt and pepper

Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks
form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with
salt and pepper, to taste.

Transfer to a decorative bowl for serving.

Yield: 1 cup