Recipe courtesy of Jill Davie

Poached Salmon with Lemon Crisps and Meyer Lemon Cream

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 40 min
  • Inactive: 10 min
  • Cook: 1 hr
  • Yield: 12 to 13 servings
Save Recipe

Ingredients

For the court bouillon:

2 celery stalks

2 onions

2 carrots

3 bay leaves

2 cups white wine

12 cups water

1 teaspoon peppercorns

For the salmon:

1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions (approximately 5 ounces each)

For the Meyer lemon cream:

5 garlic cloves

2 shallots, sliced

1 Meyer lemon, peel removed and juiced

4 cups white wine

4 cups heavy cream

1 tablespoon turmeric

Salt

For the lemon crisps:

4 cups vegetable oil

2 lemons

1 1/2 cups rice flour

Watercress, for garnish

Directions

  1. For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1.
  2. Remove the portions with a spatula and chill until service. See Chef's Note 2.
  3. For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.;
  4. For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.;
  5. For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.

Cook’s Note

1: Depending on the size of the portions this usually takes about 8 to15 minutes. 2: The salmon can be cooked a day ahead.

Sake Poached Salmon with Somen and Fennel Salad

Sake Poached Salmon with Somen and Fennel Salad Wasabi and Leftovers: Salmon Salad Sandwich with Taro Chips