The World in My Kitchen by Colette Rossant

Author:Colette Rossant
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2006-09-27T04:00:00+00:00

POACHED SALMON WITH SPINACH TARRAGON SAUCE

Heat 6 cups of water in a deep skillet; add 1 sliced carrot, 1 small onion stuck with 2 garlic cloves, 1 bay leaf, and 5 peppercorns. Bring to a boil, lower the heat to medium, and cook for 10 minutes.

Then add 4 salmon steaks. Bring the liquid to a boil again, lower the heat to medium, and cook for 10 more minutes.

Remove the salmon steak on to a platter. Reserve the cooking liquid.

In a blender or food processor, place 1 cup of fresh tarragon leaves; 2 cups of fresh spinach, stems removed; and 1 cup of watercress, stems removed. Add 3 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 cup of the poached salmon broth. Process until all the ingredients are pureed. Remove to a bowl, add salt and pepper to taste, and serve with the salmon steaks.

Serves 4.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.