Pot Au Feu Of Salmon

Serves:

Ingredients:

2 6 oz salmon fillets,
Cornichon pickles
Horseradish sauce
--------- HORSERADISH SAUCE ---------
1 tb Butter
1 tb Flour
1 c Chicken stock
1 tb Heavy (whipping) cream
2 tb Prepared horseradish
(kosher) salt imported
Chopped rock or coarse
Skinned
1 qt Chicken stock
1 Rib celery, sliced
1 md Carrot, peeled and
Julienned
1 md Leek, julienned
1 sm Turnip, julienned
2 Sprigs fresh parsley,
Salt, to taste

Method:

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