Cooking, Main Dishes

Salmon Poche

Poached Salmon
By Julie Madelmont
Bouillon:

Let simmer in a large pot for 30 to 40 minutes: 1 celery stalk, 1 onion, 1 carrot, 2 bay leaves, 1 cup white wine, 6 cups water, 1/2 teaspoon peppercorns.

Strain the stock, and pour it in a shallow pan. Simmer. Fully submerge 4 portions of salmon fillet and cook for approx. 10 minutes.

Lemon cream sauce:

Place 4 garlic cloves, 1 sliced shallot, peel of a lemon, and 2 cups of white wine in a pot over medium heat, and allow the wine to reduce by half. Add 2 cups heavy cream and bring to a boil. Whisk in 1/2 tablespoon turmeric. Add the juice of the lemon. Now strain the sauce to remove the garlic, shallot, and lemon peel.

Lemon rings:

Heat 2 cups of vegetable oil in a deep pan, over medium heat. Cut off the ends of 1 lemon. Slice the lemon into thin rings. Coat each ring in rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel to sit for a minute.

On a nice platter, pour the lemon cream sauce. Place the poached salmon on top of the cream. Top with lemon rings and parsley or watercress for garnish.

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