Featured Recipe

Poached Salmon

Poached Salmon.jpg

Ingredients

POACHED SALMON
POACHING BOUILLON
3 QUARTS WATER
6 OZ VINEGAR - 0519827
6 OZ SLICED ONION - 2003713
6 OZ SLICED CARROT - 2000750
¾ BUNCH PARSLEY FRESH- VP
3 BAY LEAF - DOT 970699002
3 TSP THYME - 1448711
¾ OZ KOSHER SALT - 1448415
¾ TBL BLACK PEPPER - 1448265
4 SALMON STEAKS - 1692650

BEARNAISE SAUCE
¼ CUP WHITE WINE VINEGAR - DOT 970660902
½ CUP WHITE WINE
2 TBL CHOPPED GREEN ONIONS - VP
1 SPRIG FRESH TARRAGON - VP
4 EGG YOLKS - 1520006
¾ CUP MELTED BUTTER - 1545664
1 TBL CHOPPED FRESH TARRAGON - VP
SALT & PEPPER TO TASTE

PARMESAN RISOTTO
5 CUPS CHICKEN STOCK - 1415021
1 ½ TBL OLIVE OIL - 1436990
1 CUP DICED ONIONS - 2003713
1 ½ CUPS ARBORIO RICE - DOT 970677738
¼ TSP KOSHER SALT - 1448415
1 TBL BUTTER - 1545664
½ TSP PEPPER - 1448265
4 OZ PARMESAN GRATED - 1533595
1 TBL PARSLEY CHOPPED - VP

Instructions

POACHED SALMON

  • COMBINE ALL INGREDIENTS EXCEPT SALMON STEAKS IN A LARGE STOCK POT. 
  • SIMMER FOR 45 MINUTES.  REMOVE FROM HEAT & STRAIN. 
  • BRING BOUILLON TO A GENTLE SIMMER 
  • ADD SALMON & POACH APPROXIMATELY 8-10 MINUTES.
  • MAINTAIN BOUILLON TEMP AT 160 DEGREES SIMMER. DO NOT BOIL. 
  • REMOVE SALMON FROM POT WHEN FLESH IS FIRM & STARTING TO FLAKE.
  • SERVE IMMEDIATELY.

TO SERVE 

  • PLACE POACHED SALMON ON A BED OF PARMESAN RISOTTO. (SEE BELOW) 
  • TOP WITH BEaRNAISE SAUCE TO LIKING (SEE BELOW) GARNISH WITH FRESH CHOPPED PARSLEY.

 

BEARNAISE SAUCE

  • IN A SAUCE PAN, BRING THE VINEGAR & WINE TO A BOIL WITH THE ONIONS & TARRGON SPRIG. 
  • SEASON WITH PEPPER. REDUCE UNTIL APPX. 3 TBL 
  • OF LIQUID REMAINS. STRAIN.  
  • IN A BOWL OVER A SAUCEPAN OF SIMMERING WATER, BEAT THE VINEGAR REDUCTION & EGG YOLKS UNTIL THICK & FOAMY WITH A WHISK. 
  • REMOVE FROM DOUBLE BOILER. 
  • OFF THE HEAT, DRIZZLE IN THE BUTTER WHISKING CONSTANTLY. ADD CHOPPED TARRAGON
  • SEASON TO TASTE.

 

PARMESAN RISOTTO

  • BRING STOCK TO A SIMMER, KEEP WARM. 
  • HEAT SAUCE PAN OVER MEDIUM HEAT, ADD OIL & ONION. COOK FOR 5 MIN. 
  • ADD RICE & SALT. COOK FOR 1 MIN STIRRING FREQUENTLY. 
  • ADD ½ CUP OF STOCK & COOK UNTIL LIQUID IS ABSORBED, STIRRING FREQUENTLY. 
  • STIR IN 1 ½ CUPS OF STOCK & STIR CONSTANTLY UNTIL LIQUID IS ABSORBED. 
  • ADD STOCK ¾ CUP AT A TIME (RESERVE ¾ CUP OF STOCK) STIRRING CONSTANTLY UNTIL ABSORBED BEFORE ADDING NEXT. APPROXIMATELY 20-25 MIN. 
  • REMOVE POT FROM HEAT. STIR IN REMAINING STOCK, BUTTER, PEPPER & CHEESE. 
  • TOP WITH CHOPPED PARSLEY

 

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