Salmon poached in Champagne
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Time
prep 1:30
total 1:30
Ingredients
1-1/2 lb. | salmon steak | 4 | md. carrot, unpeeled | 4 stalks | celery, including leaves | 1/4 | leek | 1 cup | mushrooms, sliced | 2 | md. onion, quartered, skins included | 1 tbsp. | fresh basil | 2 | bay leaves | 1 tbsp. | dill weed, fresh | 2 cloves | garlic, minced | 1 tsp. | fresh parsley | 1/2 tsp. | pepper | 1 tsp. | salt | 1 tsp. | ground thyme | 8 cups | water | 1 tbsp. | all-purpose flour | 1 cup | half & half | 1/2 cup | grated Parmesan cheese | 1 tbsp. | margarine |
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Instructions
Add water to 6-10 qt. pot. Add carrots (unpeeled), celery, including leaves, leeks, onion (including skins), basil, bay leaves, garlic, parsley, thyme. Bring to a boil and turn down heat to simmer. Simmer for 1 hour.
After 1 hour, remove everything from stock with slotted spoon and discard. Filter stock through fine mesh sieve or cheesecloth. Debone salmon and add to strained stock. Bring to a boil and simmer for about 5 to 7 minutes or until salmon is done (time varies depending on thickness of pieces. Remove salmon from pot with slotted spoon and set aside. Make a roux with flour and butter. Boil stock (poaching liquid) until there is about 3 cups remaining. Add half and half, salt, pepper and mushrooms. Add roux to thicken. Add salmon and simmer just until fish is re-heated. Serve over boiled tiny red potatoes. Top fish with Parmesan cheese as served.
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