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Recipe #R616 | Serves Serves 4.
|4 (8 oz) salmon steaks, each about 1 inch thick|
|COURT-BOUILLION (POACHING LIQUID):|
|3 cups water|
|1 bay leaf|
|4 whole peppercorns|
|2 cloves garlic, crushed|
|4 tbsp sherry vinegar|
|2 thick slices lemon|
|1 tbsp salt|
|24 Asparagus Spears, blanched|
|1 lb new potatoes, steamed|
|8 Bibb lettuce leaves|
|2 tomatoes, wedged|
- Combine court-bouillon ingredients in a large saucepan; bring to a simmer and cook 10 minutes. Place the salmon steaks in the court-bouillon and simmer for 8 minutes. Remove the saucepan from the heat, and let the salmon cool in the bouillon for 20 minutes.
- Drain and serve warm with a wedge of lemon.
- To serve cold, line 4 chilled plates with lettuce leaves; place a poached salmon steak on each plate. Serve with blanched asparagus spears, new potatoes, tomato wedges and a sauce of your choice.
|Note:||Poached Salmon, Served Hot Or Cold With Your Choice Of Sauce Or Garnish.|
|Main Ingredient:||Fish, Salmon|
|Course:||Lunch, Dinner, Lunch, Dinner|