Poached Salmon With Tarragon Sauce and Fingerling Potatoes

Total Time
35mins
Prep 20 mins
Cook 15 mins

From Gourmet, July 1998

Ingredients Nutrition

Directions

  1. Make sauce:.
  2. Pick enough tarragon leaves to measure 1/2 cup (do not pack).
  3. Chop enough chives to measure 1/3 cup.
  4. Coarsely chop shallot.
  5. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
  6. Sauce may be made 1 day ahead and chilled, covered.
  7. Bring sauce to cool room temperature before serving.
  8. Make Fish:.
  9. In a deep 10-inch skillet bring wine and water to a simmer, covered.
  10. Cut salmon into 6 pieces and season with salt and pepper.
  11. 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.
  12. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
  13. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
  14. Salmon may be cooked 1 day ahead and chilled, covered.
  15. Bring salmon to cool room temperature before serving.
  16. Assemble:.
  17. Cut potatoes lengthwise into 1/8-inch-thick slices.
  18. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
  19. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
  20. Season potatoes with salt and arrange salmon on top of potatoes.
  21. Garnish salmon with peas.