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POT AU FEU OF SALMON

Category:    Fish
Yield:2 servings
 
      2    6 oz salmon fillets,                1 sm Turnip, julienned
           Skinned                             2    Sprigs fresh parsley,
      1 qt Chicken stock                            Chopped rock or coarse
      1    Rib celery, sliced                       (kosher) salt imported
      1 md Carrot, peeled and                       Cornichon pickles
           Julienned                                Horseradish sauce
      1 md Leek, julienned               

-----------------------------HORSERADISH SAUCE-----------------------------
      1 tb Butter                              1 tb Heavy (whipping) cream
      1 tb Flour                               2 tb Prepared horseradish
      1 c  Chicken stock                            Salt, to taste
 
  In a 3-quart pan, heat the chicken stock to a simmer.  Drop in the celery,
  carrot, leek, and turnip until tender-crisp.  Remove the vegetables from
  the stock and keep warm. Poach the salmon fillets in the stock for 4
  minutes, turn and poach for 3 minutes more until firm firm. (The salmon
  should not flake or fall apart.) Transfer the salmon to warm soup plates,
  Surround and sprinkle attractively with the poach vegetables and chopped
  parsley.  Ladle stock over salmon. Garnish plates with the rock/coarse
  salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In
  a saucepan over medium heat, melt the butter. Stir in the flour, with a
  wooden spoon or wire whisk.  Stir until smooth. Add the stock gradually,
  stirring/whisking constantly until sauce is smooth. Whisk in the cream and
  horseradish.  Salt to taste.  Stir until the sauce is smooth and thickened.
  
  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
 

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