Ingredients
2 6 oz salmon fillets,
1 skinned
1 qt chicken stock
1 rib celery, sliced
1 medium carrot, peeled and
1 julienned
1 medium leek, julienned
1 small turnip, julienned
2 sprigs fresh parsley,
1 chopped rock or coarse
1 (kosher) salt imported
1 cornichon pickles
1 horseradish sauce
HORSERADISH SAUCE
1 tbsp butter
1 tbsp flour
1 cup chicken stock
1 tbsp heavy (whipping) cream
2 tbsp prepared horseradish
1 salt, to taste
Directions
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
Servings: 2 servings
Pot Au Feu Of Salmon Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood
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We hope you enjoy this Pot Au Feu Of Salmon recipe.
