Al-Ahram Weekly Online   3 - 9 April 2003
Issue No. 632
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Published in Cairo by AL-AHRAM established in 1875
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Sufra Dayma:

Creamy Poached Salmon

By Moushira Abdel-Malek


4 salmon fillets
1 vegetable bouillon (dissolved in one cup water)
1/2 cup white wine
1 lemon (sliced) + 1 tbsp. lemon juice
1 clove garlic (sliced)
3 sprigs parsley
2 small sprigs celery
125 gms. button mushrooms, canned (sliced)
1/4 cup cream
Salt + pepper + basil


Combine stock, wine, lemon, parsley, celery and garlic in a large pan. Bring to the boil and season. Reduce heat to a slow simmer and add the salmon. Cook, covered for 5-10 minutes (according to fillet thickness) until fish flakes when tested with a fork. It is always better to leave the fish slightly under cooked in the centre. Remove fish to a plate. Keep warm. Strain stock. Return to the same pan. Boil until reduced by half. Add mushrooms and simmer for two minutes. Blend in cream, but do not boil. Re-season to taste. Serve salmon with sauce, boiled potatoes and sauteéd asparagus.

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