CHRISTER LARSON'S POACHED SALMON WITH DILL SAUCE
Christer's was one of New York City's most delicious Scandanavian eateries in the 1990s. Christer Larsson did his magic on Swedish classics. An expert with salmon, this dish was one of his best. The dill-flecked cream sauce is a delicious splurge atop the salmon, which is well suited to poaching. To ensure proper cooking, be sure to bring your poaching liquid to a boil before adding the fish.
For the sauce:
1 shallot, chopped
1/2 cup dry white wine
1 sprig fresh thyme, or 1/2 teaspoon dried
12 whole black peppercorns
1 cup bottled clam juice
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
1/2 bunch fresh dill, stems removed, chopped
1 salmon fillet, with skin on (about 3 pounds)
1/2 cup distilled vinegar
1 carrot, peeled and chopped
1 red onion, chopped
1 leek (including 3 inches of green), chopped
12 allspice berries
1 tablespoon whole black peppercorns
6 sprigs fresh dill, for garnish
18 to 24 cooked new potatoes, with skins on, for serving
1. Prepare the sauce. Place the shallot, wine, thyme, and peppercorns in a small saucepan. Boil the mixture until the liquid is reduced to 3 or 4 tablespoons. Add the clam juice and cream and bring to a boil. Reduce the heat, and simmer gently for 8 minutes. Strain the sauce and season with salt and pepper. Add the chopped dill just before serving.
2. Cut the salmon fillet into 6 portions, leaving the skin on.
3. Place the vinegar, carrot, onion, leek, allspice berries, and peppercorns in a heavy pot and add 2 quarts of water. Bring to a boil and then add the salmon pieces. Reduce the heat to a simmer and poach until the salmon is nearly cooked through, but still a little soft inside, 6 to 8 minutes.
4. Remove the salmon from the poaching liquid and place on dinner plates. Strain the vegetables from the poaching liquid and arrange them over the salmon. Garnish with fresh dill sprigs. Serve immediately with new potatoes. Pass the sauce!
6 portions