Poached Salmon with Tarragon Sauce and Fingerling Potatoes Recipe - Cooking Index
Poached Salmon with Tarragon Sauce and Fingerling Potatoes Recipe - Cooking Index
| Sauce | ||
| 2 | Fresh tarragon - (abt 1 oz) | |
| 1 | Fresh chives - (abt 2/3 oz) | |
| 1 | Shallot (large) | |
| 3/4 cup | 30g / 1.1oz | Fresh flat-leafed parsley leaves |
| 1 cup | 237ml | Mayonnaise |
| 1/3 cup | 78ml | Rice vinegar (not seasoned) |
| 2 teaspoons | 10ml | Dijon mustard |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Slamon and Potatoes | ||
| 2 1/2 cups | 592ml | Dry white wine |
| 2 1/2 cups | 592ml | Water |
| 2 1/2 lbs | 1135g / 40oz | Salmon fillet with skin - (to 3 lbs) |
| 1 1/2 lbs | 681g / 24oz | Pink fingerling or other new potatoes |
| 1/2 lb | 227g / 8oz | Cooked sugar snap peas - diagonally cut |
| Into thirds for garnish |
Make sauce: Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin-side down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
Cut potatoes lengthwise into 1/8-inch thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce. Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9332) - from the TV FOOD - NETWORK
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