INGREDIENTS

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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