Text 15580, 104 rader
Skriven 2008-10-26 15:02:00 av JIM WELLER (1:123/140)
Ärende: Salmon 10 ways 10
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poached Salmon with Bearnaise Sauce
 Categories: Salmon, Cheese, Sauces
      Yield: 4 Servings
 
      1    Onion
    300 ml Dry white wine
      2    Fresh tarragon stalks
    450 g  Baby new potatoes
      3 tb White wine vinegar
    175 g  Unsalted butter; plus extra
           -knob
    300 g  salmon fillet; middle cut
    175 g  broccoli; cut into small
           -florets
      3    Egg yolks
      4 tb Light olive oil; plus extra
           -for brushing
    115 g  Button mushrooms; sliced
      1 lg Tomato; peel, seed, dice
    115 g  Cream cheese
      2 tb Snipped fresh chives; plus
           -some whole for garnish
    115 g  salad-leaves
           Salt
           Freshly ground black pepper
 
  Cut the onion in half, then finely chop one half and slice the
  remainder.
  
  For the Court Bouillon: Place the sliced onion in a small saute
  pan with half of the wine. Strip the tarragon stalks, keep the
  leaves and add the stalks to the pan with 300ml/ 1/2 pint water.
  
  Add three black peppercorns and a pinch of salt. Bring to a simmer
  and cook for about five minutes to allow the flavours to combine.
  
  Place the potatoes in a pan of boiling salted water, cover and
  simmer for about 15 minutes or until completely tender.
  
  For the Bearnaise Sauce: Place the chopped onion in a small
  heavy-based pan with the remaining 150ml/ 1/4 pint wine and 2 tbsp
  vinegar, and season generously with freshly ground black pepper.
  
  Bring to the boil, reduce the heat and cook gently for about six
  minutes until reduced to about one tablespoon.
  
  Melt the butter in a small pan, skimming off any froth that rises
  to the surface. Carefully pour into a small jug, stopping when you
  reach the milky sediment in the bottom of the pan.
  
  Cut the salmon into four even-sized pieces and add to the court
  bouillon, ensuring that they are completely covered.
  
  Simmer gently for five minutes, remove from the heat and leave to
  rest for as long as time allows.
  
  Heat a wok. Blanch the broccoli in a pan of boiling salted water
  for about two minutes, drain and refresh under cold running water.
  
  Remove the reduced onion and vinegar mixture from the heat and
  stir in 2 tbsp cold water. Place in a processor with the egg
  yolks, whiz for 10 seconds until blended, and pour in the
  clarified butter in a thin, steady stream through the feeder tube.
  
  When the sauce emulsifies, stop the machine and pour into a jug or
  gravy boat.
  
  Add 1 tbsp oil and knob of butter to the wok, toss in the
  mushrooms and blanched broccoli and stir-fry for 2-3 minutes over
  a fairly high heat until tender. Season to taste and toss in the
  diced tomato.
  
  Finely chop the reserved tarragon leaves and stir into the
  bearnaise sauce. Season to taste.
  
  Drain the potatoes, gently crush with a fork and then gently work
  in the cream cheese and chives. Season to taste.
  
  Make a quick dressing for the salad, using the remaining tbsp
  vinegar and three tbsp oil. Season generously and use to dress the
  salad leaves. Arrange some in a small serving bowl.
  
  Place a 10cm/4" lightly oiled cooking ring in the centre of a
  serving plate, fill with the potato mixture and carefully remove
  the ring.
  
  Arrange the salmon on top and spoon the broccoli saute around the
  edge of the plate. Drizzle the sauce around the plate and garnish
  the salmon with a couple of whole chives, criss-crossed. Serve at
  once with the salad.
  
 
MMMMM

Cheers

YK Jim


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