Poached provencal salmon

Yield: 1 servings

Measure 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

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.

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