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| RECIPE FOR POT AU FEU OF SALMON |
Title: Pot Au Feu Of Salmon
Serves: 2
Ingredients:
| 2.00 | | 6 oz salmon fillets, | | | Skinned | | 1.00 | qt | Chicken stock | | 1.00 | | Rib celery, sliced | | 1.00 | md | Carrot, peeled and | | | Julienned | | 1.00 | md | Leek, julienned | | 1.00 | sm | Turnip, julienned | | 2.00 | | Sprigs fresh parsley, | | | Chopped rock or coarse | | | (kosher) salt imported | | | Cornichon pickles | | | Horseradish sauce | | --------- | HORSERADISH SAUCE --------- | | 1.00 | tb | Butter | | 1.00 | tb | Flour | | 1.00 | c | Chicken stock | | 1.00 | tb | Heavy (whipping) cream | | 2.00 | tb | Prepared horseradish | | | Salt, to taste |
Instructions:
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
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