Green Sauce for Poached Salmon

Green Sauce for Poached Salmon

Recipe by Stephen Pavy

Serves: The recipe should provide enough sauce for a whole poached salmon.  This sauce may be served with a variety of fish.

Serve with Freestone Vineyards "Fogdog" Pinot Noir


Whole egg

Egg yolks

3 Tbsp. Dijon style prepared mustard
3 Tbsp. Chardonnay vinegar
1½ cups Extra virgin olive oil
1 cup Coarsely chopped flat leaf parsley, loosely packed
1 Tbsp. Chopped fresh tarragon
6 Tbsp. Coarsely chopped chives
1 cup Coarsely chopped Walla Walla (or other sweet) onion
4 Hard boiled eggs, coarsely chopped

Place whole egg and 2 egg yolks in Cuisinart.  Add mustard and vinegar.  Pulse to mix well.  Drizzle in the olive oil in a slow stream while Cuisinart is on; it should emulsify but not to the density of mayonnaise.  Add parsley, tarragon, and chives and blend (sauce should remain somewhat chunky).  (The sauce may be refrigerated at this point for up to 48 hours.) 

To finish: add onion and hard boiled egg and pulse briefly to mix.