| 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 |
md |
Carrot, peeled and |
|
|
Julienned |
| 1 |
md |
Leek, julienned |
| 1 |
sm |
Turnip, julienned |
| 2 |
|
Sprigs fresh parsley, |
|
|
Chopped rock or coarse |
|
|
(kosher) salt imported |
|
|
Cornichon pickles |
|
|
Horseradish sauce |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Heavy (whipping) cream |
| 2 |
tb |
Prepared horseradish |
|
|
Salt, to taste |
INSTRUCTIONS
HORSERADISH SAUCE
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.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
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