Poached Salmon With A Mustard-Dill Sauce

• 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

1. 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.
2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
3. 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.
4. To serve: Place fish on plate and top with sauce, garnish with dill.

salmon, liquid, water, lemon juice, white wine, dill, bay leaves, mustard seeds, black, fish poaching, mustard, white wine vinegar, brown sugar, worcestershire sauce, dill, sour cream

Taken from www.food.com/recipe/poached-salmon-with-a-mustard-dill-sauce-268514 (may not work)