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COMMENT: We have created a recipe
that will allow you to celebrate St. Patrick's Day all weekend long,
even on Friday. Salmon is a revered fish in Ireland, thought to
bring the consumer the gift of knowledge. Have a great St. Patrick's
Day!
INGREDIENTS FOR COURTBOUILLON:
- 16 ounces dry white wine
- 2 cups water
- 1 cup carrots, peeled and diced
- ½ cup white of leek, diced
- ½ cup onions, diced
- 1/4 cup celery, diced
- 1 clove
- 5 sprigs parsley
- 1 sprig thyme
- ½ bay leaf
- 5 white peppercorns, crushed
- 3 coriander seeds
- salt to taste
METHOD:
In a large saucepan, bring the white wine and water to a boil. Add
all remaining ingredients, except for salt and allow to simmer for
10 minutes. Season with salt and strain through a fine sieve.
INGREDIENTS FOR POACHED SALMON:
- 6 (4-ounce) salmon filets
- Courtbouillon liquid
- Chive potato sauce (see recipe)
METHOD:
Bring liquid to a rolling boil. Place salmon in a 9" x 13"
baking pan. When ready to serve, pour boiling liquid over the fish.
Cover quickly with clear wrap and allow to set 5-7 minutes or until
done. Place poached filet in center of plate and top with warm chive
potato sauce.
INGREDIENTS FOR CHIVE POTATO SAUCE:
- 1 potato cut in ½-inch cubes
- 5 ounce hot chicken stock
- 2 tbsps chives, sliced
- salt and pepper
METHOD:
Boil potatoes in lightly salted water until tender. Strain and place
potato in food processor. Add stock in 2 additions. Make sure to
purée completely before adding second addition. Do not overmix.
Add chives, salt and pepper. Serve under poached salmon.
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