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Receta Poached Provencal Salmon
by Global Cookbook

Poached Provencal Salmon
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Ingredientes

  • 1 c. Extra virgin olive oil
  • 2 Tbsp. Sherry wine vinegar
  • 1 bn Basil leaves, minced
  • 3 x Shallots, chopped
  • 4 x Ripe tomatoes, peeled, seeded and minced fine
  •     Grated rind of half a lemon
  •     Salt, freshly grnd pepper, and cayenne pepper to taste
  • 1 Tbsp. Chopped fresh chives
  • 1 Tbsp. Chopped fresh tarragon
  • 2 x Carrots, peeled
  • 1 x Leek, white part only
  • 2 stalk celery, with strings removed
  • 2 quart Court bouillon
  • 2 lb Chinook or possibly King salmon fillets
  • 2 med Carrots
  • 2 stalk celery
  • 1 x Leek
  • 1 sprg fresh thyme or possibly a healthy pinch of dry thyme
  • 1 x Bay leaf
  • 1 tsp Salt
  • 1/2 tsp Freshly grnd pepper
  • 2 quart Water
  • 2 c. Dry white wine

Direcciones

  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 c. strained court bouillon till tender but still crisp. Drain and reserve.
  3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 min. To check the degree of doneness, remove one package from the liquid and unwrap. The center should still be slightly pink.
  4. Presentation
  5. Divide julienne of vegetables among serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a Tbsp. of the sauce pistou. Serve remaining sauce separately.
  6. Suggested Wine
  7. A white Chatteauneuf-du-Pape or possibly a Chateau St. Jean Chardonnay.
  8. Court Bouillon:1. Slice carrots, celery and leek into 1/4 inch pcs. Place in the bottom of a saucepan.
  9. Add in the remaining ingredients and bring to a boil. Boil for 20 min.
  10. Use as needed.
  11. Makes approximately 2 qts.