POACHED SALMON STEAKS WITH YOGURT SAUCE

Preparation Method :

• Rinse any blood off the salmon steaks, and pat dry with kitchen paper.
• To make a court bouillon, put the onion, celery, bay leaf, parsley, orange peel and peppercorns in a large pan.
• Make the wine up to 2 liters with water and pour into the pan. Simmer for 30 minutes then set aside to cool.
• While the stock is cooling, stabilize the yogurt. Mix the corn flour with enough cold water to make a smooth paste.
• Whisk the yogurt until quite smooth, and then beat in the corn flour mixture and a pinch of salt. Stir well, and bring to the boil, stirring slowly and constantly, always in the same direction.
• When just boiling, turn the heat as low as possible and simmer, uncovered for 10 minutes until the yogurt is thick and creamy. Take off the heat until ready to complete the sauce.
• Arrange the fish steaks in a single layer in a large pan. Strain over the cooled stock; bring to the boil over a moderate heat, then simmer very gently for 5 to 6 minutes until the salmon is opaque and firm, taking care that it doesn't overcook.
• Transfer the steaks to a plate, cover and keep warm by standing over a pan of simmering water.
• Strain the bouillon again into a clean pan and boil hard to reduce to about 300 ml. Add the ground coriander, cinnamon, dill, orange juice and black pepper, then reduce the heat and stir in the yogurt.
• Let the sauce simmer until slightly thickened, then taste, adding more salt if necessary. If it seems a little thin, mix the arrowroot with a teaspoon of water and stir a little into the sauce.
• Continue to stir for a few minutes more, adding the remaining arrowroot paste if the sauce is still not thickening; it should be fairly light but not liquid, about the consistency of double cream.
• Add the rest of the orange juice. Pour the sauce over or around the steaks.
• Serve immediately.