GMA Recipe: Poached Provencal Salmon

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Poached Provencal Salmon
From chef and author Wolfgang Puck
1998

Poached Provencal Salmon photo

Ingredients
Sauce Pistou:

1 cup olive oil

2 tablespoons sherry wine vinegar

1 bunch basil leaves, chopped

3 shallots, minced

4 ripe tomatoes, peeled, seeded and chopped fine

Grated rind of half a lemon

Salt, freshly ground pepper, and cayenne pepper to taste

1 tablespoon minced fresh chives

1 tablespoon minced fresh tarragon

Salmon:

2 carrots, peeled

1 leek, white part only

2 stalks celery, with strings removed

2 quarts court bouillon

2 pound Chinook or King salmon fillets

Directions

1. Combine all ingredients for the sauce pistou and let marinate overnight, unrefrigerated.

2. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.

3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove one package from the liquid and unwrap. The center should still be slightly pink.

Poached Provencal Salmon photo

Presentation

Divide julienne of vegetables among serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.

Suggested Wine

A white Chatteauneuf-du-Pape or a Chateau St. Jean Chardonnay.

Court Bouillon

Ingredients

2 medium carrots

2 stalks celery

1 leek

1 sprig of fresh thyme or a pinch of dried thyme

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 quarts water

2 cups dry white wine

Directions

1. Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.

2. Add the remaining ingredients and bring to a boil. Boil for 20 minutes. Use as needed.

Makes approximately 2 quarts.