Poached Salmon With Lobster Potatoes And Veal Glace

Name: Poached Salmon With Lobster Potatoes And Veal Glace
Total time: 1 h
Yield: Four servings
Ingredients: 1/2 cup plus 6 tablespoons unsalted butter; 1 head garlic, halved; 1 onion, peeled and coarsely chopped; 1 fennel bulb, coarsely chopped; 1 leek, coarsely chopped; 1 orange, coarsely chopped; 1 red bell pepper, cored, seeded and coarsely chopped; 2 cups chardonnay; 4 bay leaves; Salt and freshly ground pepper to taste; 1 large Idaho potato, unpeeled; 2 tablespoons creme fraiche or heavy cream; 2/3 cup cooked, chopped lobster meat; 2 tablespoons cooked diced bacon; 2 teaspoons chopped Italian parsley; 4 3-ounce skinless salmon fillets; 1/2 cup veal glace or duck-and-veal demi-glace (see note); 2 teaspoons finely julienned tarragon

By Molly O'Neill

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: The Courage of His Confections

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

½cup plus 6 tablespoons unsalted butter
1head garlic, halved
1onion, peeled and coarsely chopped
1fennel bulb, coarsely chopped
1leek, coarsely chopped
1orange, coarsely chopped
1red bell pepper, cored, seeded and coarsely chopped
2cups chardonnay
4bay leaves
Salt and freshly ground pepper to taste
1large Idaho potato, unpeeled
2tablespoons creme fraiche or heavy cream
⅔cup cooked, chopped lobster meat
2tablespoons cooked diced bacon
2teaspoons chopped Italian parsley
43-ounce skinless salmon fillets
½cup veal glace or duck-and-veal demi-glace (see note)
2teaspoons finely julienned tarragon

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Melt ½ cup of butter in a large pot over medium-low heat. Add garlic, onion, fennel, leek, orange and bell pepper and sweat until soft. Add wine, 3 cups of water and bay leaves and simmer for 20 minutes. Strain, discard the solids and season with salt and pepper. Set aside.
Step 2
Boil the potato until soft and pass through a food mill. While still hot, whisk in 6 tablespoons of butter, bit by bit, allowing each to melt before adding the next. Whisk in the creme fraiche, then fold in the lobster, bacon and parsley. Season with salt and pepper. Keep warm in a double boiler, for no more than 15 minutes.
Step 3
Heat the broth to a simmer in a pan that will allow the salmon to be completely submerged. Poach until medium rare, about 3 minutes, turning once. Remove from broth and season lightly with salt and pepper. Heat the veal glace.
Step 4
Place a large dollop of lobster potatoes in the center of each plate and top with salmon. Drizzle glace around potatoes and garnish salmon with tarragon. Serve immediately.