Ingredients
12 - 16 ounces skinless salmon filet
2 cups dry white wine
1 stalk celery, sliced
1 cup sliced carrots
A few twigs of parsley
1 cup water
Black Peppercorns
Pinch of salt
Horseradish Cream (See Below)
Cucumber Relish (See Below)
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Italian pasta organized by shape — which sauce belongs with which pasta
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Italian pasta organized by shape — which sauce belongs with which pasta
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
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Combine all ingredients a in saucepan. Bring to a very low simmer. Add salmon. Simmer for 10-15 minutes, depending on how thick the salmon is cut. Remove from water. Let rest 10 minutes. Serve with Horseradish Cream Cheese, Cucumber Relish and French Baguette slices. Serves 6-8. Horseradish Cream Cheese Combine 6 ounces of cream cheese with 1/4 cup drained horseradish (or more if you wish). Cucumber Relish Combine 1 peeled and seeded cucumber, sliced in thin half-moons with 1 tablespoon olive oil, 1/2 teaspoon sugar, 2 teaspoons white balsamic vinegar, salt and freshly ground black pepper.