Poached Salmon with Dill Sauce

Shabbos Lunch



4 salmon fillets (about 1 pound each)
2 cups white wine (or to cover)
1 onion, quartered
2 carrots
1 teaspoons black peppercorns

Dill Sauce:

1 egg and 1 yolk
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon dill
1 cup canola oil


Preheat oven to 350 degrees. Place salmon in a roasting pan and cover with wine. Add onion, carrots and peppercorns. Cover with aluminum foil and bake for 1 hour. Cool. Meanwhile, in a small container combine egg, mustard, vinegar and dill. Whisk in (I use a hand blender) oil until emulsified (should look thick, not runny). Refrigerate fish and sauce until ready to serve.

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