- 4 (6-ounce) salmon fillets, skin removed
- 3 cups fish stock
- 1 cup dry white wine
- 2 sprigs tarragon
- A few blades chives
- Classic Creamy Herb Vinaigrette, recipe follows
- Roasted Vegetables, recipe follows
In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.Classic Creamy Herb Vinaigrette:
4 tablespoons heavy cream
1/2 cup French Vinaigrette, recipe follows
1/2 lemon, juiced
1 tablespoon vegetable oil
1/4 teaspoon salt
Pinch freshly ground black pepper
Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
Serve with poached fish and grilled vegetables.
Yield: about 3/4 cupRoasted Vegetables:
2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles
2 zucchini, sliced into 3/4-inch thick rounds
4 plum tomatoes, halved lengthwise
1 tablespoon thyme leaves
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
Yield: 4 servings
Recipe courtesy Emeril Lagasse, 2003