Instructions: Seafood Alternatives: trout

For easy removal of poached salmon, place foil strips at right angles in a large shallow pan or poacher. Add the wine, water, garlic, shallots, 1/2 teaspoon salt and pepper to the pot and bring to a boil. Boil, uncovered, for 5 minutes.

Reduce the heat to medium-low and gently add the salmon skinned-side down over foil strips. Press a separate piece of foil over and around fillet. Cover the pot and simmer until the salmon is just opaque in the center, 6 to 8 minutes. Lift the salmon with the foil strips, let drain and place in a serving dish.

If cooking the salmon ahead, let it cool completely, wrap in plastic and refrigerate. Bring to room temperature before serving and drain any accumulated liquid.

Boil the poaching liquid, uncovered, until reduced to 1 cup; strain. There should then be about 3/4 cup liquid. Slowly stir 1/4 cup of the cream and the cornstarch.

Finely chop the egg white and reserve. In a small bowl, mash the yolks, mustard and 1/2 teaspoon salt to a smooth paste; slowly stir in the cooking liquid and vinegar. Return the liquid to the pot and place over medium heat. Stir in the remaining cream and bring to a boil; stir in the cornstarch-cream mixture and boil, uncovered, for 1 minute, until slightly thickened. Stir the egg whites into the sauce and remove from the heat.

If cooking the sauce ahead, place plastic wrap against the top of the cooled sauce to prevent a skin forming. Refrigerate.

To serve, heat the sauce over medium heat until hot, stirring. Dont worry if sauce appears to separate; as it gets hotter, it will become smooth.

Add the chives just before serving, reserving some to sprinkle over salmon. Spoon some sauce over the salmon and sprinkle with reserved chives. Pass remaining sauce separately.

This recipe yields 8 servings.

Comments: Pale pink salmon makes a colorful backdrop for this chunky egg and chive sauce.

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