Pot au feu of salmon
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Pot au feu of salmon
  Salmon    Seafood  
Last updated 6/12/2012 1:18:46 AM. Recipe ID 49790. Report a problem with this recipe.
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      Title: Pot au feu of salmon
 Categories: Seafood
      Yield: 2 Servings
 
      2    6 oz salmon fillets,
           Skinned
      1 qt Chicken stock
      1    Rib celery, sliced
      1 md Carrot, peeled and
           Julienned
      1 md Leek, julienned
      1 sm Turnip, julienned
      2    Sprigs fresh parsley,
           Chopped rock or coarse
           (kosher) salt imported
           Cornichon pickles
           Horseradish sauce

MMMMM---------------------HORSERADISH SAUCE--------------------------
      1 tb Butter
      1 tb Flour
      1 c  Chicken stock
      1 tb Heavy (whipping) cream
      2 tb Prepared horseradish
           Salt, to taste
 
  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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Recipe ID 49790 (Apr 03, 2005)

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