Dish of Poached Salmon with Peas
(click to enlarge)

Poached Salmon with Peas


Euro/American
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1-1/4 hrs
Part		 I'm not the salmon fan many are (unless it's raw), it's just too "salmony" for my taste, but this combination of flavors is just too interesting to pass up.

a/r
2
20
2
1/4
1/4
1/4
2/3
3
tt
tt
1


oz
T
c
c
c
c
T


T
Court Bouillon
Eggs
Salmon fillets
Chives
White Wine dry
Stock, fish or (1)  
Cream heavy
Green Peas
Butter, chilled
Salt
Pepper
Lemon Juice
Do-Ahead   -   (Eggs 25 min - 7 min work   |   Bouillon 40 min - 10 min work)
  1. Hard boil EGGS, shell, chill thoroughly and chop coarse. For best method see our recipe Boiling Eggs.
  2. Make COURT BOUILLON #3 according to our Poaching Fish page.
Prep   -   (10 min)
  1. Skin SALMON FILLETS (if required) and cut to individual serving sizes.
  2. Chop Chives
  3. Squeeze Lemon Juice
Run   -   (30 min)
  1. Poach the Salmon per instructions on our Poaching Fish page for 8 to 10 minutes depending on thickness. Drain and keep warm.
  2. In a sauce pan heat WINE and STOCK, simmer until reduced by 1/3. Add CREAM and continue to simmer until reduced by 1/3 again.
  3. Stir in GREEN PEAS and cook over low heat until tender (about 1 minute for frozen, 3 minutes for fresh).
  4. Chop CHILLED BUTTER into small pieces and add to the sauce. When it is mostly melted stir in the Egg pieces, gently so the yolks don't break up much. Season to taste with Salt, Pepper and Lemon Juice, then stir in Chives.
  5. Arrange Salmon on plates and pour Sauce over. Serve with a lemon wedge in case anyone wants more lemon,
NOTES:

  1. Stock:

      Fish stock if you have it (I usually have too much of it) or if you don't, Chicken or Pork will do fine.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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