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Saumon Pochè
Salmon is one of the most versatile fish choices available on today's market. It may be prepared in many different ways: broiled, poached, stewed, baked, grilled and fried. The poissonneries (fish markets) of France offer fresh Atlantic salmon throughout the year.My brother, Cass Smith, of Jasper, Georgia, sent me a pleading e-mail a few weeks ago. He had eaten a scrumptious poached salmon with an herb sauce some time ago in a French restaurant in New York City, and he was suddenly craving this dish and wanted to make it himself. So, baby sister to the rescue!
I have made this dish many times much to the delight of all my guests. Here's a simple and delicious recipe for cold poached salmon with a sauce (both of which can be done in advance). I offer two sauces—one for dill lovers and the second for those who prefer a tarragon flavored mayonnaise.
Saumon pochè
Poached salmon
For 4 persons
Cooking and preparation time: 30 minutes
Put the wine and water into a pan. Add all the vegetables and lemon slices and simmer for 6 minutes.
Put the salmon on top of the vegetables and broth. Simmer for an additional 5-8 minutes. (Do not overcook) Remove the salmon and allow to cool.
Dijonnaise Sauce
In a sauce pan of boiling salted water, blanch the scallions for 30 seconds. Add the spinach and blanch for 30 seconds. Drain the vegetables (press hard to remove the excess water). In a blender or food processor purée the vegetables with the tarragon, vinegar, 2 tbsps. of the mayonnaise. In a bowl mix together the purée, the remaining mayonnaise and pepper. Cover and chill. Serve over the salmon.
Et voilà!
