| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Seafood | 2 | Servings | |
INGREDIENTS
| 2 | 6 oz salmon fillets | |
| Skinned | ||
| 1 | qt | Chicken stock |
| 1 | Rib celery, sliced | |
| 1 | Carrot, peeled and | |
| Julienned | ||
| 1 | Leek, julienned | |
| 1 | Turnip, julienned | |
| 2 | Sprigs fresh parsley | |
| Chopped rock or coarse | ||
| kosher salt imported | ||
| Cornichon pickles | ||
| Horseradish sauce | ||
| 1 | T | Butter |
| 1 | T | Flour |
| 1 | c | Chicken stock |
| 1 | T | Heavy, whipping cream |
| 2 | T | Prepared horseradish |
| Salt, to taste |
INSTRUCTIONS
In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm firm. (The salmon should not flake or fall apart.) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened.
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 144
Total Fat: 16g
Cholesterol: 43.5mg
Sodium: 1095.9mg
Potassium: 837.2mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 13.3g
Protein: 16.5g