POACHED SALMON WITH MUSTARD SAUCE

As promised, here is the recipe.

Salmon

2 cups dry white wine

2 cups water

2 bay leaves

2 sprigs flat-leaf parsley, whole plus some chopped for garnish

1 lemon, unpeeled, sliced plus another lemon for garnish

1 (2 pound) salmon fillet with skin

 Mustard Sauce, recipe follows

Put the wine, water, bay leaves, 2 sprigs of parsley and the sliced lemons into a large deep skillet and bring to a simmer.

Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.

Transfer the fish to a plate, discard bay leaves, parsley, and lemon slices, cover it and chill it completely in the refrigerator, about 3 hours.

To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with lemon slices and sprinkle chopped fresh parsley over it.

Serve with Mustard Sauce.

Mustard Sauce

1/2 cup Mayo

1 cup Dijon Mustard

½ Lemon, squeezed

1 teaspoon Horseradish or a few dashes of Tabasco

a few dashes of Worcestershire Sauce

salt and pepper to taste

Mix all ingredients together in a bowl.