Whole Poached Salmon with Creamy Ravigote Sauce

• 5 cups water
• 1 cup chopped onions
• 3/4 cup sliced leeks
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 garlic cloves, sliced
• 5 thyme sprigs
• 5 parsley sprigs
• 2 bay leaves
• 3 cups dry white wine
• 10 peppercorns
• 1 ( 4 to 5 pound) whole line caught Alaskan salmon, scaled and gutted
• Creamy Ravigote, recipe follows
• 1 teaspoon Dijon mustard
• 1 large egg yolk
• 1 large egg
• 2 cups vegetable oil
• 2 large hard-boiled eggs, peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced red onions
• 2 tablespoons capers, drained and coarsely chopped
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 3/4 teaspoon salt
• 1/4 cup freshly ground white pepper

1. In a large fish poacher, combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns.
2. Bring to a simmer and simmer for 15 minutes.
3. Add the wine and return to a simmer.
4. Add the salmon and cook gently for 5 minutes.
5. Remove from the heat and allow to cool in the poaching liquid.
6. Lift the salmon out of the poaching liquid and place on a platter.
7. Peel back the skin and remove.
8. Plate with fresh herbs and Creamy Ravigote.
9. Combine the mustard, egg yolk, and whole egg in the bowl of a food processor, and process on high speed.
10. With the machine running, add the oil in a thin stream, until the mixture thickens.
11. Transfer to a bowl.
12. Using a spoon, force the egg through a coarse sieve into the bowl.
13. Fold in the remaining ingredients.
14. Cover and refrigerate until ready to serve.

water, onions, leeks, carrots, celery, garlic, thyme, parsley sprigs, bay leaves, white wine, peppercorns, salmon, mustard, egg yolk, egg, vegetable oil, eggs, lemon juice, red onions, capers, parsley, tarragon, salt, freshly ground white pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/whole-poached-salmon-with-creamy-ravigote-sauce-recipe.html (may not work)