Poached Salmon with Spring Vegetables |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe uses a court-bouillon (coor bwee-YAWN), a poaching liquid flavored with vegetables and herbs. This French cooking method is frequently used with fish because of the subtle flavor it imparts to seafood. Ingredients:
4 cups water |
1/2 cup dry white wine |
1 cup julienne-cut leek, white and green parts (about 1 large) |
1 cup julienne-cut carrot |
1 bay leaf |
1 teaspoon freshly ground black peppercorns |
1 teaspoon freshly ground pink peppercorns |
2 parsley sprigs |
4 (6-ounce) salmon steaks (about 1 inch thick) |
1 teaspoon salt |
Directions:
1. Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.
2. Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
3. Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.
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