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Pot Au Feu of Salmon
- 2 6 oz. Salmon fillets, skinned
- 1 qt. Chicken stock
- 1 Rib celery, sliced
- 1 md. Carrot, peeled and julienned
- 1 md. Leek, julienned
- 1 sm. Turnip, julienned
- 2 Sprigs Fresh parsley, chopped rock or coarse
- Kosher salt, imported
- Cornichon pickles
- Horseradish sauce
In a 3-quart pan, heat the chicken stock to a simmer.
Drop in the celery, carrot, leek, and turnip until
tender-crisp. Remove the vegetables from the stock
and keep warm. Poach the salmon fillets in the stock
for 4 minutes, turn and poach for 3 minutes more until
firm firm. (The salmon should not flake or fall
apart.) Transfer the salmon to warm soup plates,
Surround and sprinkle attractively with the poach
vegetables and chopped parsley. Ladle stock over
salmon. Garnish plates with the rock/coarse salt,
pickles, and Horseradish Sauce.
Horseradish Sauce
- 1 Tbsp. Butter
- 1 Tbsp. Flour
- 1 c. Chicken stock
- 1 Tbsp. Heavy (whipping) cream
- 2 Tbsp. Prepared horseradish
- Salt, to taste
In a saucepan over medium heat,
melt the butter. Stir in the flour, with a wooden
spoon or wire whisk. Stir until smooth. Add the stock
gradually, stirring/whisking constantly until sauce is
smooth. Whisk in the cream and horseradish. Salt to
taste. Stir until the sauce is smooth and thickened.
Serves 2 |
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