Pot Au Feu of Salmon

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Pot Au Feu of Salmon"

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Try this Pot Au Feu of Salmon recipe, or contribute your own. "Corn" and "Seafood" are two tags used to describe Pot Au Feu of Salmon.

"Added a can of drained tuna and 1/4 can drained kidney beans and decreased salmon to 8 oz."

- angelawelsh1

Ingredients

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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
HORSERADISH SAUCE
1 md Leek; julienned
1 md Carrot; peeled and Julienned
1 tb Flour

Original recipe makes 2

Servings  

Preparation

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

Calories Per Serving: 783 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Added a can of drained tuna and 1/4 can drained kidney beans and decreased salmon to 8 oz.
angelawelsh1 2 years ago
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