Horseradish Sauce

Published March 1, 1998.

Why this recipe works:

Because most pots can’t fit a whole salmon, and fish poachers are expensive, we decided to get rid of the water altogether and steam the salmon in its own moisture. Our “poached” salmon recipe didn’t require special equipment and resulted in an impressive whole fish decorated with cucumber… read more

Because most pots can’t fit a whole salmon, and fish poachers are expensive, we decided to get rid of the water altogether and steam the salmon in its own moisture. Our “poached” salmon recipe didn’t require special equipment and resulted in an impressive whole fish decorated with cucumber slices and dill. For our poached salmon recipe, we wrapped the seasoned fish in heavy-duty aluminum foil and placed it directly on the oven rack, cooking it low and slow: 250 degrees for about two hours.

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Makes about 2 cups

The cream in this sauce is meant to be thickened only, not fully whipped.

Ingredients

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