Name: Poached Salmon with Tarragon Sauce And Fingerling Potatoes
Ingredients: 2 lg Bunc fresh tarragon; (about 1 ounce); 1 lg Bunc fresh chives; ( about 2/3 ounce); 1 lg Shallot; 3/4 c Fresh flat-leafed parsley leaves; 1 c Mayonnaise; 1/3 c Rice vinegar; (not seasoned); 2 ts 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

The perfection of God's love, in perfect harmony with all of God's other perfections, is inevitably displayed in different ways in the varied relationships He maintains. Similarly, mature Christian love should be nurtured as a reflection of the very being of God, in harmony with those other divine perfections we must emulate…and this love will be displayed in different ways in the very relationships we maintain.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
		Cklive19, Pdate	1	servings

INGREDIENTS

2	lg	Bunc fresh tarragon; (about 1 ounce)
1	lg	Bunc fresh chives; ( about 2/3 ounce)
1	lg	Shallot
3/4	c	Fresh flat-leafed parsley leaves
1	c	Mayonnaise
1/3	c	Rice vinegar; (not seasoned)
2	ts	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

INSTRUCTIONS

FOR SAUCE
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;
1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9332
Converted by MM_Buster v2.0n.

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