Poached Salmon With Tarragon Sauce and Fingerling Potatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Gourmet, July 1998 Ingredients:
2 large bunch fresh tarragon (about 1 ounce total) |
1 large bunch fresh chives (about 2/3 ounce) |
1 large shallot |
3/4 cup fresh flat-leaf parsley |
1 cup mayonnaise |
1/3 cup rice vinegar (not seasoned) |
2 teaspoons dijon mustard |
2 1/2 cups dry white wine |
2 1/2 cups water |
3 lbs salmon fillets, with skin |
1 1/2 lbs pink fingerling potatoes or 1 1/2 lbs other new potatoes |
1/2 lb cooked sugar snap pea, diagonally cut into thirds |
Directions:
1. Make sauce:.
2. Pick enough tarragon leaves to measure 1/2 cup (do not pack).
3. Chop enough chives to measure 1/3 cup.
4. Coarsely chop shallot.
5. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
6. Sauce may be made 1 day ahead and chilled, covered.
7. Bring sauce to cool room temperature before serving.
8. Make Fish:.
9. In a deep 10-inch skillet bring wine and water to a simmer, covered.
10. Cut salmon into 6 pieces and season with salt and pepper.
11. Submerge 3 salmon pieces, skin sides 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.
12. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
13. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
14. Salmon may be cooked 1 day ahead and chilled, covered.
15. Bring salmon to cool room temperature before serving.
16. Assemble:.
17. Cut potatoes lengthwise into 1/8-inch-thick slices.
18. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
19. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
20. Season potatoes with salt and arrange salmon on top of potatoes.
21. Garnish salmon with peas.
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