Name: Poached Salmon With A Carrot Ginger Beurre Blanc
Yield: 4 servings
Cuisine: French
Ingredients: 4 4 oz salmon, unskinned; 1 ½ L court bouillon; 1 carrot; 2 piece ginger, peeled, and, juiced; 3 lemongrass, stalks, juiced; 1 Tbsp cream; ½ lb(s) unsalted butter, cut into little cubes; juice of one lime; salt and pepper; 16 stalks asparagus, trimmed and blanched; coarse salt; 1 carrot, peeled, and, chopped; 2 stalks celery, chopped; 1 leek, washed, and, chopped; 1 onion, peeled, and, chopped; 1 fennel, bulb, chopped; 1 head garlic, halved; 1 inch piece of ginger, chopped; bouquet garni; 1 lemon, halved; 1 orange, quartered; 1 tomato, quartered; 1 ½ L white wine; 2 ½ L water; 5 sprigs thyme; 12 whole peppercorns; 1 bay leaf

Yields

4 servings

Makes 2-1/2 – 3 Litres

Bouquet Garni: Recipe follows

ingredients

Salmon

4 4

oz salmon, unskinned

1 ½

L court bouillon

Sauce

carrot

piece ginger, peeled, and, juiced

lemongrass, stalks, juiced

Tbsp cream

lb(s) unsalted butter, cut into little cubes

juice of one lime

salt and pepper

Garnish

stalks asparagus, trimmed and blanched

coarse salt

Court Bouillon

carrot, peeled, and, chopped

stalks celery, chopped

leek, washed, and, chopped

onion, peeled, and, chopped

fennel, bulb, chopped

head garlic, halved

inch piece of ginger, chopped

bouquet garni

lemon, halved

orange, quartered

tomato, quartered

1 ½

L white wine

2 ½

L water

Bouquet Garni

sprigs thyme

whole peppercorns

bay leaf

Ingredient Substitution Guide

directions

Step 1

In saucepot bring court bouillon to a boil. Reduce to a gentle simmer. Add salmon and allow to sit 2 to 3 minutes. Check and remove when desired doneness has been reached.

Step 2

Remove skin and keep warm.

Step 3

In a hot pan melt some butter and add asparagus to reheat. Season with salt and pepper.

Step 4

In saucepot on medium-high heat reduce carrot juice; ginger juice and lemongrass juice by one-third. Add cream to stabilize.

Step 5

Slowly whisk in butter. Add lime juice and adjust seasoning.

Step 6

Sweat carrot, celery, leek, onion, fennel, garlic and ginger. Add bouquet garni. Add lemon, orange and tomato. Add white wine and water. Simmer for one hour and strain.

Step 7

In bowl or on large plate place the asparagus in the middle. Place the Salmon on the top and spoon the sauce over. Finish with a little coarse salt on the Salmon.

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Poached Salmon With A Carrot Ginger Beurre Blanc