Ginger-Poached Salmon With Belgian Endive
- 5 cups chicken or fish broth
- 4 cups water
- 4 ounces ginger peeled, and cut into fine julienne
- 4 tablespoons unsalted butter - (1/2 stick)
- 1 shallot minced
- Zest of 1 lemon grated
- 1/4 cup white wine
- 4 salmon steaks or fillets - (6 oz ea)
- Salt to taste
- Freshly-ground black pepper to taste
- 4 fresh basil leaves slivered
- 2 Belgian endive thinly sliced
In a fish poacher over medium heat, combine 4 cups of the broth with the water, add half the ginger and simmer, covered, for 10 minutes.
In a saucepan over medium heat, melt 1 tablespoon of the butter. Add the shallot, the remaining ginger and the lemon zest. Sauté, stirring, until tender, 2 to 3 minutes. Add the remaining 1 cup broth and the wine. Bring to a simmer and cook until reduced by half, 4 to 5 minutes. Add the remaining 3 tablespoons butter and simmer, stirring, until thickened, 3 to 4 minutes; keep the sauce warm.
Arrange the salmon on the steaming rack. Season the poaching liquid generously with salt and a little pepper. Lower the salmon into the poacher. Cover and cook until the salmon is opaque throughout, 4 to 6 minutes.
Whisk the basil, salt and pepper into the sauce until smooth. Divide the endive among 4 plates and top each with a piece of salmon. Spoon the sauce over the salmon.
This recipe yields 4 servings.
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