Poached Salmon with Spring Vegetables
Poached Salmon with Spring Vegetables
There should be some way to thicken the stock other than using 1/2 cup of butter.
Ingredients:
2 cups fish stock (or water)
2 cups water
2 cups rose wine
1 onion, peeled & cut into wedges
1 cup sliced leeks
2 stalks celery, trimmed and sliced
1/2 fennel bulb, sliced
6 sprigs flat-leaf parsley
2 bay leaves; 2 sprigs thyme
1 tsp black peppercorns; 1 tsp sea salt
1 lb small new potatoes, peeled
1 bunch spring carrots, trimmed
2 small white turnips, quartered
6 salmon fillets
½ cup cold butter, cubed
1 Tbsp ea chopped parsley and chives
fresh spring peas
Serves 6
Method:
In a shallow Dutch oven or large deep skillet, combine stock, water, wine, onions, leeks, celery, fennel, parsley, bay leaves, thyme, peppercorns and salt. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20 minutes.
Add potatoes, carrots and turnips and cook until tender, about 15-20 minutes. Use a slotted spoon to transfer the vegetables to a platter. Discard herbs.
Add salmon to the liquid and cook just until opaque, about 3-5 minutes. Use a slotted spatula to transfer the salmon to the platter. Keep warm.
Strain the cooking liquid, reserving 2 cups. Cook over medium-high heat until the liquid has reduced by half, about 10 minutes. Whisk in cold butter, one cube at a time, until thickened slightly. Sprinkle in parsley and chives.
Serve over poached salmon and vegetables with fresh spring peas.
Source: LCBO’s Food and Drink magazine, Spring 2010