Poached Salmon With Tarragon Sauce

By á-174942

Ingredients

• TARRAGON SAUCE:
• 4 large bunche fresh tarragon - (abt 1 oz total)
• 2 large bunche fresh chives - (abt 2/3 oz)
• 2 large shallots
• 1 1/2 cups fresh flat-leaf parsley
• 2 cups mayonnaise
• 2/3 cup rice vinegar (not seasoned)
• 4 teaspoons Dijon mustard
• Kosher salt to taste
• Freshly-ground black pepper to taste
• SALMON:
• 5 cups dry white wine
• 5 cups water
• 6 pounds skin-on salmon fillet
• Kosher salt to taste
• Freshly-ground black pepper to taste
• GARNISH:
• 1/2 pound cooked sugar snap peas diagonally cut into
• thirds

Details

Servings 12

Preparation

Step 1

Make the Sauce: Pick enough tarragon leaves to measure 1 cup (do not pack). Chop enough chives to measure 2/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. (Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.)

Make the Salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid. Cut salmon into 12 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin-sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.

When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas.

This recipe yields 12 servings.