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Main Dish: Pot Au Feu of Salmon
| Categories: Seafood |
- 2 6oz 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 of fresh parsley
- Chopped rock or coarse salt (kosher) salt imported
- Cornichon pickles
- Horseradish sauce
horseradish sauce
- 1 tb Butter
- 1 tb Flour
- 1 c Chicken stock
- 1 tb Heavy whipping cream
- 2 tb prepared horseradish salt
In a 3 quart pan, heat the chicken stock to a simmer. Drop in clery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock for 4 minutes, turn and poach for 3 minutes more until 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/course salt, pickles, and horseradish sauce.
To Prepare the horseradish Sauce: In a saucepan over medium heat, melt butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add a stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to tast. Stir until the sauce is smooth and thickened.
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