Pot Au Feu of Salmon

Name: Pot Au Feu of Salmon
Yield: 2
Cuisine: Fusion
Ingredients: salmon fillets; chicken broth; celery; carrots; leeks; turnip; parsley sprigs; salt; pickles, dill; horseradish sauce; butter; flour; chicken broth; heavy whipping cream; horseradish; salt

Submitted by marald

YIELD

2 servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

EACH SALMON FILLETS
6 oz, skinned *

QUART CHICKEN BROTH *

RIB CELERY
sliced *

EACH CARROTS
md, peeled and julienned

EACH LEEKS
sm, julienned *

EACH TURNIP
sm, julienned *

EACH PARSLEY SPRIGS
fresh *

X SALT
rock or coarse (kosher) *

X PICKLES, DILL
cornichon *

X HORSERADISH SAUCE *

Horseradish sauce

TABLESPOON BUTTER

TABLESPOON ALL-PURPOSE FLOUR

CUP CHICKEN BROTH

TABLESPOON HEAVY WHIPPING CREAM

TABLESPOONS HORSERADISH
prepared

X 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.

(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.