Title: Cold poached salmon
 Categories: Seafood
      Yield: 6 Servings
 
    1/2    Stick butter; softened
           Salt and white pepper
      2 md Shallots; chopped fine
  2 1/2 lb Boneless salmon filets
      1 md Onion; thinly sliced
      4    Or
      5    Bay leaves
      1    Lemon; thinly sliced
      4    Or
      5 lg Sprigs fresh parsley
      2 c  Chablis wine
           Fish stock (water may be
           -used; though the result
           -will not be as flavorful)
           Mustard sauce (#2)
 
  Spread soft butter over bottom of a shallow pan and sprinkle lightly
  with salt pepper and shallots. Place salmon filets in pan. Over the
  fish, layer sliced onion, bay leaves, sliced lemon and parsley. Pour
  in wine. Add enough fish stock or water to cover salmon. Bring to a
  boil and allow to simmer 10-15 minutes, or until salmon feels firm to
  the touch. Remove from heat and allow to cool in the pan. When filets
  have returned to room temperature, place pan in refrigerator. Chill
  at least 6 hours, or, ideally, overnight. (The beauty of this dish is
  that most of the preparation can be done a day ahead.) Before
  serving, remove filets from pan, gently towel dry and remove any of
  the vegetable garnish still on the fish. Serve with a cucumber salad
  and Mustard Sauce (#2) on the side (see recipe). Serves 6.
  
  TIME INCLUDES CHILLING
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded