Poached Salmon With Tarragon Sauce And Fingerling Potatoes
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
53
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Make sauce: Pick enough tarragon leaves to measure 1/2 cup (do not pack)
2
Chop enough chives to measure 1/3 cup
3
Coarsely chop shallot
4
In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper
5
Sauce may be made 1 day ahead and chilled, covered
6
Bring sauce to cool room temperature before serving
7
In a deep 10-inch skillet bring wine and water to a simmer, covered
8
Cut salmon into 6 pieces and season with salt and pepper
9
Submerge 3 salmon pieces, skin side down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through
10
Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner
11
When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat
12
Salmon may be cooked 1 day ahead and chilled, covered
13
Bring salmon to cool room temperature before serving
14
Cut potatoes lengthwise into 1/8-inch thick slices
15
In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes
16
Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce
17
Season potatoes with salt and arrange salmon on top of potatoes
18
Garnish salmon with peas