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home > recipes > seafood > poached salmon with tarragon sauce
from NY, US Tarragon sauce 1 oz of tarragon ( 4 bunches ) - see below 2 large bunches of chives, about 2/3 oz.- see below 2 large shallots 1 1/2 cups fresh flat leaf parsley 2 cups mayonnaise 2/3 cup plain rice wine vinegar 4 Tsp. Dijon mustard Salmon: 5 cups water 5 cups dry white wine 1 6 lb salmon fillet, skin on kosher salt, pepper I find the tarragon sauce also delicious for grilled chicken, poached vegetables and even for potato salad! For sauce: Measure do not pack enough tarragon to make one cup and enough chives to make 2/3 cup. Coarse chop shallot. In food processor puree tarragon, chives and shallot with remaining sauce ingredients until smooth. Season with salt and pepper. Chill. Bring to room temperature before use. May be made one day ahead of time. Salmon. Bring wine and water to a simmer in deep pan with lid. Cut salmon into 12 equal pieces. Submerge 3 pieces at a time, skin side down,in simmering liquid about 8 minutes or cooked through- repeat with remaining salmon pieces. Add more water as needed to keep salmon submerged. When cool, remove skin from salmon if desired. To serve" place pieces on platter, spoon sauce over and garnish with cooked sugar snap peas cut into diagonal pieces Serves 12 Source: Gourmet Magazine

Poached Salmon with Tarragon Sauce


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keyword: poached
keyword: salmon
keyword: tarragon
keyword: sauce
recipes for seafood
recipes by butterflydog
Email Address:
(posted July 17, 2005)

from NY, US

Tarragon sauce
1 oz of
tarragon ( 4 bunches ) - see below
2 large bunches of chives, about 2/3 oz.- see below
2 large shallots
1 1/2 cups fresh
flat leaf parsley
2 cups
mayonnaise
2/3 cup plain
rice wine vinegar
4 Tsp.
Dijon mustard
Salmon:
5 cups water
5 cups
dry white
wine
1 6 lb
salmon fillet, skin on
kosher salt, pepper

I find the
tarragon sauce also delicious for grilled chicken, poached vegetables and even for
potato salad!

For
sauce: Measure do not pack enough tarragon to make one cup and enough chives to make 2/3 cup. Coarse chop shallot. In food processor puree tarragon, chives and shallot with remaining sauce ingredients until smooth. Season with salt and pepper. Chill. Bring to room
temperature before use. May be made one day ahead of time.

Salmon. Bring
wine and water to a simmer in deep pan with lid. Cut salmon into 12 equal pieces. Submerge 3 pieces at a time, skin side down,in simmering liquid about 8 minutes or cooked through- repeat with remaining salmon pieces. Add more water as needed to keep salmon submerged.

When cool, remove
skin from salmon if desired. To serve" place pieces on platter, spoon sauce over and garnish with cooked sugar snap peas cut into diagonal pieces
Serves 12
Source:
Gourmet Magazine



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