Poached Salmon With Tarragon Sauce and Fingerling Potatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Assemble:
  • 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.
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