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Serve the remoulade in individual ramekins or place in a pastry bag and pipe onto each fillet. Remoulade can be made one day in advance.
Yield: 25 servings, 6 1/2 cups of sauce
Portion size: 6 ounces
Equipment: two 8-quart (12 3/4 x 20 3/4 x 2-inch) steam table pans or four 4-quart (6 x 10 x 2-inch)
steam table pans, heavy-duty aluminum foil, large stockpot, ladle, mixing bowl
6 bottles (750 mil each) Chardonnay or other dry white wine
4 bunches (about 1 1/2 cups) fresh dill, chopped
6 lemons, cut into slices
25 pieces of fillet 6 ounces each salmon fillets, center cut skinless
FOR THE DILL REMOULADE:
24 ounces (3 cups) mayonnaise
1 bunch (about 1/2 cup) fresh dill, chopped
1 ounce (2 tablespoons) fresh chives, chopped
1/2 ounce (1 tablespoon) Dijon mustard
to taste salt and pepper
Preheat oven to 350 degrees F.
Bring Chardonnay to a boil in a large stockpot. Turn off heat and add dill and lemon slices. Allow mixture to infuse for 10 minutes,
Divide the salmon fillets between the steamer pans in a single layer. Ladle the hot wine over the salmon fillets. Cover pans tightly with heavy-duty aluminum foil and place in oven.
Bake for about 20 minutes or until salmon is just cooked through. The salmon is cooked through when it turns a lighter color. Do not overcook.
Meanwhile, make the remoulade by mixing together mayonnaise, dill, chives, and mustard. Season with salt and pepper. Refrigerate until ready to serve.
Remove foil and allow fish to cool in liquid.
Carefully transfer salmon to serving platter and refrigerate, covered with plastic wrap until ready to serve.
