Poached Salmon With Tarragon Sauce And Fingerling Potatoe
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive19, Pdate | 1 | Servings | ||
INGREDIENTS
| 2 | Bunc fresh tarragon, about | |
| 1 ounce | ||
| 1 | Bunc fresh chives, about | |
| 2/3 ounce | ||
| 1 | Shallot | |
| 3/4 | c | Fresh flat-leafed parsley |
| leaves | ||
| 1 | c | Mayonnaise |
| 1/3 | c | Rice vinegar, not seasoned |
| 2 | t | Dijon mustard |
| 2 1/2 | c | Dry white wine |
| 2 1/2 | c | Water |
| 2 1/2 | lb | Salmon fillet with skin, up |
| to 3 | ||
| 1 1/2 | lb | Pink fingerling or other new |
| potatoes | ||
| 1/2 | lb | Cooked sugar snap peas |
| diagonally cut into | ||
| thirds for garnish | ||
| 1 | Other Carbohydrates |
INSTRUCTIONS
Make sauce: Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving. In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin side down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving. Cut potatoes lengthwise into 1/8-inch thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. 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. Yield: 6 servings Converted by MC_Buster. Per serving: 2008 Calories (kcal); 188g Total Fat; (96% calories from fat); 4g Protein; 12g Carbohydrate; 77mg Cholesterol; 1425mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 Fat; Recipe by: COOKING LIVE SHOW #CL9332 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3172
Calories From Fat: 1175
Total Fat: 132g
Cholesterol: 336.6mg
Sodium: 24716.9mg
Potassium: 4566.1mg
Carbohydrates: 153.7g
Fiber: 8.4g
Sugar: 40.8g
Protein: 230.6g