Olive-Oil-Poached Salmon And Braised Artichokes With Sauvignon Blanc
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
34
Sourness
35
mins
Prep time (avg)
2.4
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)3 tbsps
Extra-Virgin Olive Oil1 small
Onion (thinly sliced)1 cup
Sauvignon Blanc1.5 tsps
Fine Sea Salt1 tsp
Black Pepper3 cups
Chicken Stock1 tsp
Sherry VinegarDirections:
1
Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl
2
Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base
3
Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section
4
Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem
5
Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon
6
Cut each half lengthwise into thirds, then drop into bowl of lemon water
7
Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes
8
Drain artichokes and pat dry
9
Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice
10
Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes
11
While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes
12
Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper
13
Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes
14
Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute
15
Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids
16
Keep sauce warm, partially covered
17
While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F
18
Gently lower fish into oil with a slotted spatula
19
Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F)
20
Carefully transfer fish with a slotted spatula to paper towels to drain
21
Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top
22
Sprinkle with parsley
23
Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl
24
Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base
25
Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section
26
Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem
27
Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon
28
Cut each half lengthwise into thirds, then drop into bowl of lemon water
29
Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes
30
Drain artichokes and pat dry
31
Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice
32
Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes
33
While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes
34
Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper
35
Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes
36
Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute
37
Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids
38
Keep sauce warm, partially covered
39
While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F
40
Gently lower fish into oil with a slotted spatula
41
Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F)
42
Carefully transfer fish with a slotted spatula to paper towels to drain
43
Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top
44
Sprinkle with parsley