Pot Au Feu Of Salmon Recipe

Pot Au Feu Of Salmon Recipe

Ingredients:

2 pcs of salmon (fillets, 6-oz); skinned
4 c of stock (chicken)
1 pc of celery (rib); sliced
1 pc of carrot (medium); peeled then julienned
1 pc of leek (medium); julienned
1 pc of turnip (small); julienned
2 pc of parsley sprig (fresh); coarsely chopped
Kosher salt (imported)
Pickles (cornichon)

Horseradish Sauce:
1 Tbsp of butter (unsalted)
1 Tbsp of flour
1 c of stock (chicken)
1 Tbsp of whipping cream (heavy)
2 Tbsps of horseradish (prepared)
Salt (to taste)

Instructions:

Let the (chicken) stock simmer inside a 3-qt saucepan. Add carrot, celery, turnip, and leek; cook till tender-crisp. Take them out from stock then keep them warm. Cook or poach salmon in stock, at about 4 mins; turn then poach again for three mins till firm.

Transfer salmon onto warmed soup dish. Sprinkle the coarsely-chopped parsley attractively. Add stock on the dish and garnish kosher salt, and pickles. Serve together with (horseradish) sauce.

(Horseradish Sauce)
Melt butter inside the saucepan above moderate heat. Add flour and whisk thoroughly till smooth. Gradually add stock while whisking constantly till sauce becomes smooth.

Add horseradish and cream; whisk thoroughly and season wit salt. Stir thoroughly till sauce becomes thick and smooth.

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