| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gma5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 2 |
tb |
Sherry wine vinegar |
| 1 |
bn |
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 |
tb |
Minced fresh chives |
| 1 |
tb |
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 |
md |
Carrots |
| 2 |
|
Stalks celery |
| 1 |
|
Leek |
| 1 |
|
Sprig fresh thyme or a pinch of dried thyme |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
qt |
Water |
| 2 |
c |
Dry white wine |
INSTRUCTIONS
SAUCE PISTOU
SALMON
COURT BOUILLON
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 cup strained
court bouillon until tender but still crisp. Drain and reserve.
3. 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:
1. Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom
of a saucepan.
2. 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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