Poached Salmon on Cucumbers

Put all the ingredients for the stock except the pepper in a saucepan and simmer on low heat for about 1 hour. Simmer the peppercorns only for the last 10 minutes. Strain through a sieve and cool.

Salmon fillet in the stock form and heat leisurely to boiling point, then pull the fish 2-3 min more (do not do!). The salmon should still be pink inside.

For the sauce mousseline stir egg yolks, water, wine, pepper and salt in a saucepan. Beat with a whisk at low temperature or on a water bath until a firm foam forms. Remove the saucepan from the stove and slowly add the butter, leaving the whitish whey residue unused. Season with a little lemon juice and stir in whipped cream. Spread out a plate with cucumber slices in a rosette-like manner, form a little sauce in the middle and place the salmon on top.

Garnish with cucumber slices and dill sprigs.

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