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Poached Salmon With A Carrot Ginger Beurre Blanc

Food Network Canada
YIELDS
4 servings

Makes 2-1/2 – 3 Litres

Bouquet Garni: Recipe follows

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Ingredients

Salmon

4 4
oz salmon, unskinned
1 ½
L court bouillon

Sauce

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

Garnish

16
stalks asparagus, trimmed and blanched
coarse salt

Court Bouillon

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

Bouquet Garni

5
sprigs thyme
12
whole peppercorns
1
bay leaf
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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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