Main Course (4)
Draping the trout with lettuce leaves keeps it moist as it poaches.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
This method of cooking a whole striped bass keeps it very moist.
The rich flavor of Norwegian salmon is combined with a subtle sauce of saffron, butter, and fennel to create this elegant dish.
Does Not Apply