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Cold salmon with green butter (saumon au beurre vert)
6 servings
Put onions, celery, bay leaves, salt and pepper in the water with wine, bring to a boil, reduce the heat and soar for 30 minutes. Carefully lower the fish into boiling water and cook over a low heat for 40 minutes. Cool the fish in the broth. Take out on a dish and freeze. Pour sorrel or spinach, parsley greens, basil with boiling water for 5 minutes. Drain the water, squeeze out the greens, wipe through a sieve. Rub the warmed butter and add the strained greens, anchovy mass, mustard and garlic to it. Pour green oil over the fish and refrigerate.
Put onions, celery, bay leaves, salt and pepper in the water with wine, bring to a boil, reduce the heat and soar for 30 minutes. Carefully lower the fish into boiling water and cook over a low heat for 40 minutes. Cool the fish in the broth. Take out on a dish and freeze. Pour sorrel or spinach, parsley greens, basil with boiling water for 5 minutes. Drain the water, squeeze out the greens, wipe through a sieve. Rub the warmed butter and add the strained greens, anchovy mass, mustard and garlic to it. Pour green oil over the fish and refrigerate.
water - 2 glasses, dry white wine - 1 cup, leek - 1 cup, celery root - 1 pc., bay leaf - 1 pc., salt - 2 tsp, ground black pepper - 0.5 tsp, salmon - 1.5 kg, or semga - 1.5 kg, or pink salmon - 1.5 kg, or chum salmon - 1.5 kg, spinach - 1 cup, or sorrel - 1 cup, parsley greens - 0.5 cups, basil - 1 teaspoon, butter - 200 g, mustard - 1 teaspoon, garlic - 1 wedge
