Saumon poché et sauce à la crème aigre et à l’aneth

Ingrédients

• 2 lemons (, (one cut into 1/4-inch slices and the other cut into wedges))
• 2 tablespoons minced fresh dill plus 8 to 12 dill stems
• 1 large shallot (, minced and divided)
• 1/2 cup white wine
• 1/2 cup water
• 2 pounds salmon fillets (, 1 1/2 inch thick )
• 1 tablespoon Dijon mustard
• 2 tablespoons sour cream
• 2 tablespoons butter
• Kosher salt and freshly ground black pepper

Préparation

1. 1

   Arrange lemon slices in a single layer in a large skillet. Top with half of the minced dill, the dill sprigs, plus half of the diced shallots, about 2 tablespoons. Add the wine and water, then top the lemon slices with the salmon pieces.

2. 2

   Set the skillet over high heat and bring to a rolling simmer, then reduce heat to low, cover, and cook until the center of the salmon is still transparent when checked with the tip of a paring knife, and registers 125 degrees F, or medium rare. This will take about 11-15 minutes.

3. 3

   Remove the pan from the heat. Use a spatula to carefully transfer the salmon and lemon slices to a serving dish and discard the dill sprigs. Tent the salmon with aluminum foil.

4. 4

   Return the pan with poaching liquid to high heat and simmer until the liquid has reduced to 2 tablespoons, about 5 minutes. Whisk in the remaining shallots and the Dijon mustard and simmer until thickened, about 4 minutes. Whisk in the sour cream and butter and season with kosher salt and freshly ground black pepper. Add lemon juice to taste and simmer until thickened, about 1 minute. Whisk in the remaiining minced dill.