Pot Au Feu of Salmon
Yield
2 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon fillets
6 oz, skinned |
*
|
| 1 | quart |
chicken broth
|
*
|
| 1 | Rib |
celery
sliced |
*
|
| 1 | each |
carrots
md, peeled and julienned |
|
| 1 | each |
leeks
sm, julienned |
*
|
| 1 | each |
turnip
sm, julienned |
*
|
| 2 | each |
parsley sprigs
fresh |
*
|
| 1 | x |
salt
rock or coarse (kosher) |
*
|
| 1 | x |
pickles, dill
cornichon |
*
|
| 1 | x |
horseradish sauce
|
* |
| Horseradish sauce | |||
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 2 | tablespoons |
horseradish
prepared |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon fillets
6 oz, skinned |
*
|
| 0.9 | l |
chicken broth
|
*
|
| 1 | Rib |
celery
sliced |
*
|
| 1 | each |
carrots
md, peeled and julienned |
|
| 1 | each |
leeks
sm, julienned |
*
|
| 1 | each |
turnip
sm, julienned |
*
|
| 2 | each |
parsley sprigs
fresh |
*
|
| 1 | x |
salt
rock or coarse (kosher) |
*
|
| 1 | x |
pickles, dill
cornichon |
*
|
| 1 | x |
horseradish sauce
|
* |
| Horseradish sauce | |||
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
horseradish
prepared |
|
| 1 | 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.
