Poached salmon with tarragon sauce and fingerling potatoes

1 servings

Ingredients

Quantity Ingredient
2 larges Bunc fresh tarragon; (about 1 ounce)
1 large Bunc fresh chives; ( about 2/3 ounce)
1 large Shallot
¾ cup Fresh flat-leafed parsley leaves
1 cup Mayonnaise
⅓ cup Rice vinegar; (not seasoned)
2 teaspoons Dijon mustard
2½ cup Dry white wine
2½ cup Water
2½ pounds Salmon fillet with skin; up to 3
1½ pounds Pink fingerling or other new potatoes
½ pounds Cooked sugar snap peas; diagonally cut into
; thirds for garnish

Directions

FOR SAUCE

Make sauce: Pick enough tarragon leaves to measure ½ cup (do not pack).

Chop enough chives to measure ⅓ cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.

In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin side down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.

Cut potatoes lengthwise into ⅛-inch thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.

Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce. Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 2008 Calories (kcal); 188g Total Fat; (96% calories from fat); 4g Protein; 12g Carbohydrate; 77mg Cholesterol; 1425mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 16 Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9332 Converted by MM_Buster v2.0n.

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