Poached provencal salmon
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Olive oil |
2 | tablespoons | Sherry wine vinegar |
1 | bunch | Basil leaves; chopped |
3 | Shallots; minced | |
4 | Ripe tomatoes; peeled, seeded and | |
; chopped fine | ||
Grated rind of half a lemon | ||
Salt; freshly ground | ||
; pepper, and cayenne | ||
; pepper to taste | ||
1 | tablespoon | Minced fresh chives |
1 | tablespoon | Minced fresh tarragon |
2 | Carrots; peeled | |
1 | Leek; white part only | |
2 | Stalks celery; with strings | |
; removed | ||
2 | quarts | Court bouillon |
2 | pounds | Chinook or King salmon fillets |
2 | mediums | Carrots |
2 | Stalks celery | |
1 | Leek | |
1 | Sprig fresh thyme or a pinch of dried thyme | |
1 | Bay leaf | |
1 | teaspoon | Salt |
½ | teaspoon | Freshly ground pepper |
2 | quarts | Water |
2 | cups | Dry white wine |
Directions
SAUCE PISTOU
SALMON
COURT BOUILLON
1. Combine all ingredients for the sauce pistou and let marinate overnight, unrefrigerated.
2. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove one package from the liquid and unwrap. The center should still be slightly pink.
Presentation
Divide julienne of vegetables among serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
Suggested Wine
A white Chatteauneuf-du-Pape or a Chateau St. Jean Chardonnay.
Court Bouillon:
1. Slice carrots, celery and leek into ¼ inch pieces. Place in the bottom of a saucepan.
2. Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
Use as needed.
Makes approximately 2 quarts.
Converted by MC_Buster.
NOTES : From Wolfgang Puck
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
Related recipes
- Baked salmon provencale
- Broiled salmon provencale
- Cold poached salmon
- Foil-poached salmon
- Grill poached salmon
- Halibut provencal
- Moist poached salmon
- Oven poached salmon
- Pan-poached salmon
- Poached fish
- Poached salmon
- Poached salmon #1
- Poached salmon #2
- Poached salmon steaks
- Poached salmon w/sauce beurre
- Poached salmon with bearnaise sauce
- Poached salmon with hollandaise sauce
- Poaching a salmon+
- Poaching salmon
- Whole poached salmon