Poached salmon with lobster butter Recipe

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Poached salmon with lobster butter

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Categories:	Entrees, Exotic, Fish, Poached, Seafood	Rating:	0
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Ingredients:

1		Whole 7-8 lb. salmon
		Salt
		FOR THE BUTTER
1/2		Lemon (juice only)
1		Green-black lobster brain OR
4	tbsp	Reduced lobster stock *
6	oz	Butter

Procedures:

1	*note: lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons.
2	scale, gut and wipe the fish.
3	Rub the inside cavity with salt.
4	If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up).
5	Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325°F (170 c) gas mark Leave it to rest while you make the butter.
6	warm the lemon juice in a small basin over a saucepan of simmering water.
7	Beat in the nuggets of cold butter, adding more as each one melts.
8	Do this gently - it can split if you overheat it (revive it with a quick splash of cold water).
9	When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink.
10	serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter.