Poached Salmon With A Mustard-Dill Sauce - cooking recipe

Ingredients

4 salmon fillets
Poaching liquid
3 cups water
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
8 sprigs fresh dill
3 bay leaves
1 teaspoon mustard seeds
12 black peppercorns
Sauce (use 3 tablespoons fish poaching liquid)
3 tablespoons Dijon mustard
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 1/2 - 3 tablespoons chopped fresh dill
1/2 cup sour cream

Preparation

In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes.
Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
To serve: Place fish on plate and top with sauce, garnish with dill.