What is the back ground and history of :
poached salmon with dill hollandaise

[Chef Mark Hayes]

What, did Corky Clark give you that as an assignment? I sure wish I had the Internet at my disposal back in my school days.

[This message has been edited by Chef Mark Hayes (edited September 10, 2000).]

[Bob S]

It was during the war of 1812 that American forces were forced to eat poached salmon because of a rationing of Cod......actually I have no idea....anyone help????

[UniChef]

Salmon were among the most popular of fish in the middle ages. They were cooked in stock, potted, braised, served in ragouts, pates or soups, or salted. When salmon became rare, it came to be regarded as one of the luxury foods.

Fresh salmon, whole or cut into steaks, is usually cooked in court boullion and served with a hot sauce, such as anchovy, butter, caper, prawn, lobster, mousseline, Nantua, ravigote, etc. Cold salmon is accompanied by various cold sauces; mayoniase, tartare, green, remoulade, Vincent, etc.

-Larousse

[UniChef]

Dill is an aromatic umbeliferous pant originating in the East and introduced to Europe in ancient times. The French name comes from the Greek anethon (fennel) and in Roman times was the symbol of vitality.

-Larousse