- 1 large fillet salmon with skin on (about 3 pounds)
- Essence, recipe follows
- 2 bay leaves
- 4 thin lemon slices
- 1/2 teaspoon black peppercorns
- 4 cloves garlic, peeled and crushed
- 1 small onion, sliced
- 1 carrot, peeled and sliced
- Parsley stems
- 1 sprig thyme
- 1 (750 ml) bottle brut Champagne or dry white wine
- Baby spinach leaves, rinsed and spun dry, for garnish
- Boiled langoustines or medium shrimp, peeled and deveined, for garnish
- Anchovy Dressing, recipe follows
- Chopped parsley, for garnish
Place the salmon, skin side down, on the rack of a fish poacher. (Alternatively, place the salmon on a large piece of cheesecloth that will fit inside a large heavy roasting pan that can be placed over 2 burners on the stove.) Lightly season the fish with Essence.
To make the poaching liquid, to the fish poacher add the bay leaves, lemon slices, peppercorns, garlic, onions, carrots, parsley stems and thyme to the pan. Pour in the Champagne and add enough water as will be necessary to cover the fish. Bring to a boil. Reduce the heat and simmer for 15 to 20 minutes.
Very carefully, lower the fish into the poaching liquid and return to a bare simmer. Cover and simmer until the fish is tender and cooked through, 10 to 15 minutes.
Very carefully, lift the fish from the poaching liquid. Using 2 large slotted spatulas, lift the fish from the rack and place on a baking sheet or tray to cool. When cool, gently peel away the skin, leaving the fish whole. Serve warm, or cover and chill slightly in the refrigerator, if desired. (Salmon can be cooked 1 day in advance.)
To serve, line a large platter with baby spinach leaves and top with the salmon. Arrange the langoustines around the fish. Top the fish with the anchovy dressing, garnish with chopped parsley, and serve.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 4 anchovy fillets, drained and patted dry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped garlic
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce (recommended: Emeril's Kick It Up Red Pepper Sauce
- Water, as needed
In a blender or food processor, combine the anchovies, salt, pepper, and garlic, and blend or pulse to a paste. Add the egg and blend. Add the lemon juice and mustard, and blend. With the machine running, through the feed tube, add the vegetable and olive oils in a steady stream, and blend to form a thick emulsion. Add the Worcestershire and pepper sauce, and blend to combine. Thin as necessary with water to desired consistency. Cover tightly and refrigerate until ready to use. (The dressing will keep refrigerated for 1 day.)
Yield: about 3/4 cup