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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy Seafood 2 Servings

INGREDIENTS

2 6 oz salmon fillets
Skinned
1 qt Chicken stock
1 Rib celery, sliced
1 Carrot, peeled and
Julienned
1 Leek, julienned
1 Turnip, julienned
2 Sprigs fresh parsley
Chopped rock or coarse
kosher salt imported
Cornichon pickles
Horseradish sauce
1 T Butter
1 T Flour
1 c Chicken stock
1 T Heavy, whipping cream
2 T Prepared horseradish
Salt, to taste

INSTRUCTIONS

In a 3-quart pan, heat the chicken stock to a simmer. Drop in the
celery, carrot, leek, and turnip until tender-crisp. Remove the
vegetables from the stock and keep warm. Poach the salmon fillets in
the stock for 4 minutes, turn and poach for 3 minutes more until firm
firm. (The salmon should not flake or fall apart.) Transfer the  salmon
to warm soup plates, Surround and sprinkle attractively with  the poach
vegetables and chopped parsley. Ladle stock over salmon.  Garnish
plates with the rock/coarse salt, pickles, and Horseradish  Sauce. TO
PREPARE THE HORSERADISH SAUCE: In a saucepan over medium  heat, melt
the butter. Stir in the flour, with a wooden spoon or wire  whisk.
Stir until smooth. Add the stock gradually, stirring/whisking
constantly until sauce is smooth. Whisk in the cream and horseradish.
Salt to taste. Stir until the sauce is smooth and thickened.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 335
Calories From Fat: 144
Total Fat: 16g
Cholesterol: 43.5mg
Sodium: 1095.9mg
Potassium: 837.2mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 13.3g
Protein: 16.5g


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