Pot Au Feu of Salmon

1 review, 4 star(s). 100% would make again

Ready in 1h

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salt; (kosher) , imported
Horseradish sauce
2 tb Prepared horseradish
1 tb Butter
1 Rib celery; sliced
1 sm Turnip; julienned
2 6-oz salmon fillets; Skinned
1 qt Chicken Stock
1 c Chicken Stock
1 tb Heavy (whipping) cream
Cornichon pickles
Salt; to taste
2 Sprigs fresh parsley; Chopped rock or coarse
1 md Leek; julienned
1 md Carrot; peeled and Julienned
1 tb Flour

Original recipe makes 2



In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm firm. (The salmon should not flake or fall apart.) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

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Added a can of drained tuna and 1/4 can drained kidney beans and decreased salmon to 8 oz.
angelawelsh1 3y ago

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