Cold Poached Salmon With Sauce Verte from Great Chefs of New Orleans II
Monday, September 12, 2011
Chef Willy Colin Sauce Verte 2 ounces fresh spinach 2 tablespoons fresh parsley 2 teaspoons fresh tarragon 1 cup mayonaise Poached Salmon 1 2-pound salmon, filleted (leave skin on) 1 cup Chablis wine 1 cup cold water 1 lemon sliced 1 carrot sliced 1/2 onion sliced 4 bay leaves 2 springs parsley 1 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon black peppercorns, crushed 1/2 cucumber sliced (garnish) lemon sliced (garnish) Blanch spinach, parsley and tarragon. Chop fine and squeeze in a towel to remove as much liquid as possible. Combine all ingredients in a mixing bowl and reserve. Place salmon, skin side up, in an oven-proof casserole dish. Add Chablis wine, water, lemon, carrot, onion, bay leaves, parsley, thyme, salt and crushed peppercorns. Cover casserole tightly and poach in a 400-degree oven for 20 minutes. Cool poached salmon in cooking liquid and chill thoroughly. Remove skin of salmon, then slice salmon into 1 1/4 inch wide pieces. To serve, garnish salmon with Sauce Verte, and cucumber and lemon slices.