Poached Provencal Salmon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gma5 | 1 | Servings | |
INGREDIENTS
| 1 | c | Olive oil |
| 2 | T | Sherry wine vinegar |
| 1 | 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 | T | Minced fresh chives |
| 1 | T | Minced fresh tarragon |
| 2 | Carrots, peeled | |
| 1 | Leek, white part only | |
| 2 | Stalks celery, with strings | |
| removed | ||
| 2 | qt | Court bouillon |
| 2 | lb | Chinook or King salmon |
| fillets | ||
| 2 | Carrots | |
| 2 | Stalks celery | |
| 1 | Leek | |
| 1 | Sprig fresh thyme or a pinch | |
| of dried thyme | ||
| 1 | Bay leaf | |
| 1 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 2 | qt | Water |
| 2 | c | Dry white wine |
INSTRUCTIONS
Combine all ingredients for the sauce pistou and let marinate overnight, unrefrigerated. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve. 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: Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan. 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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Nutrition (calculated from recipe ingredients)
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Calories: 5166
Calories From Fat: 2902
Total Fat: 326.3g
Cholesterol: 553.4mg
Sodium: 4290.9mg
Potassium: 10336.7mg
Carbohydrates: 284.9g
Fiber: 19.2g
Sugar: 37.2g
Protein: 224.4g