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Receta Poached Salmon With Tarragon Sauce And Fingerling Potatoes
by Global Cookbook

Poached Salmon With Tarragon Sauce And Fingerling Potatoes
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  Raciónes: 6

Ingredientes

  • 2 lrg bunches fresh tarragon - (abt 1 ounce)
  • 1 lrg bunch fresh chives - (abt 2/3 ounce)
  • 1 lrg shallot
  • 3/4 c. fresh flat-leafed parsley leaves
  • 1 c. mayonnaise
  • 1/3 c. rice vinegar (not seasoned)
  • 2 tsp Dijon mustard
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 1/2 c. dry white wine
  • 2 1/2 c. water
  • 2 1/2 lb salmon fillet with skin - (to 3 lbs)
  • 1 1/2 lb pink fingerling or possibly other new potatoes
  • 1/2 lb cooked sugar snap peas diagonally cut
  •     into thirds for garnish

Direcciones

  1. Make sauce: Pick sufficient tarragon leaves to measure 1/2 c. (don't pack). Chop sufficient chives to measure 1/3 c.. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients till smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cold room temperature before serving.
  2. In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pcs and season with salt and pepper. Submerge 3 salmon pcs, skin-side down, in simmering liquid (add in warm water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 min, or possibly till just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cold and poach remaining salmon in same manner. When salmon is cold sufficient to handle, peel off skin and if you like with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cold room temperature before serving.
  3. Cut potatoes lengthwise into 1/8-inch thick slices. In a steamer set over boiling water steam potatoes till just tender, 4 to 5 min.
  4. 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.
  5. This recipe yields 6 servings.