Prep 20 mins
Cook 15 mins
From Gourmet, July 1998
- 2 large bunch fresh tarragon (about 1 ounce total)
- 1 large bunch fresh chives (about 2/3 ounce)
- 1 large shallot
- 3⁄4 cup fresh flat-leaf parsley
- 1 cup mayonnaise
- 1⁄3 cup rice vinegar (not seasoned)
- 2 teaspoons Dijon mustard
- 2 1⁄2 cups dry white wine
- 2 1⁄2 cups water
- 3 lbs salmon fillets, with skin
- 1 1⁄2 lbs pink fingerling potatoes or 1 1⁄2 lbs other new potatoes
- 1⁄2 lb cooked sugar snap pea, diagonally cut into thirds
- Make sauce:.
- Pick enough tarragon leaves to measure 1/2 cup (do not pack).
- Chop enough chives to measure 1/3 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 Fish:.
- In a deep 10-inch skillet bring wine and water to a simmer, covered.
- Cut salmon into 6 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.
- Cut potatoes lengthwise into 1/8-inch-thick slices.
- In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
- Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
- Season potatoes with salt and arrange salmon on top of potatoes.
- Garnish salmon with peas.