Salmon from wine stock

Ingredients for 8 servings:

• 1 salmon, 2.5 – 3 kg
• 1 liter dry white wine
• 2 liters of water
• 300 g leek, washed, cleaned, cut lengthwise and crosswise
• 300 g celeriac, peeled, roughly chopped
• 2 bunches of dill
• 1 bunch parsley, flat
• 150 g onion(s), peeled, quartered
• 3 tbsp pepper, whole black grains
• 3 tbsp salt
• Dill and lemon slices or seaweed
• 4 egg yolks
• 3 tsp mustard (Dijon mustard), more or less if desired
• 150 ml oil (rapeseed oil)
• 400 g yogurt, Greek yogurt tastes best
• 2 bunch dill, washed and finely chopped or 4 tbsp frozen dill
• 100 g gherkins (cornichons), finely chopped and weighed with a chopping knife
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Perfect for when guests arrive. The salmon isn’t cooked; it needs to marinate for 12 hours.

The salmon can be prepared with or without the head (it looks better with the head on). For smaller salmon or salmon trout, use less stock. However, the fish must be completely covered with wine stock. Bring the water and wine to a boil in a narrow fish pot with salt, peppercorns, onions, herbs, and vegetables. Place the washed salmon in the stock (it doesn’t need to be scaled) and remove the pot from the heat. Do not boil again! Place the lid on the pot and let it stand at room temperature for at least 12 hours (preferably 24 hours). Do not open the lid during this time. Before serving, remove the salmon from the stock, drain slightly, and place it on a large platter, head and tail on. Remove the skin from the top. Garnish with dill and lemon slices or seaweed. The fish looks particularly decorative when placed on a stand. My husband bent a stainless steel tray so that the belly of the fish rests on a triangle. Then peel off the skin on both sides and carefully remove the meat from the bones. If you have a fish with a head, insert a lemon wedge into the mouth. Prepare the dill sauce: Whisk the egg yolks with the mustard. Add the oil, first drop by drop, then in a stream, to the mustard-flavored egg yolk. Stir in the creamed yogurt, dill, and gherkins. Season with sugar, salt, and pepper. The preparation may be simple, but the look on a buffet and the taste are incomparable. Makes a great impression!