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Ingredients


8 ounces cut salmon filet
1 glass of white wine
1/2 glass of fish fumet
1 each chopped shallots
sea salt and black pepper
1 each golden Yukon potato
1 each leek
1 each lemon
1 teaspoon of saffron
1 table spoon of white wine vinegar
1 glass of olive oil
1 table spoon of extra virgin olive oil

Poached Salmon on leeks and potato with saffron vinaigrette


preparation


Peeled the potato and blanched in salted boiling water until tender, then remove and chilled at room temperature, wash and clean the leek cut it into stripes and repeat the same process as the potato; combine them into a bowl and dressed with the table spoon of extra virgin olive oil and seasoned with sea salt and pepper. In a small casserole poor in the wine and the fish fumet with the chopped fine shallots, let the liquid going to boil and reduce for 5 to 6 minutes, then immerse the salmon filet lower the flame until the liquid is not boiling anymore, than cover the casserole with his own lid, cook the fish for about 15 minutes; then remove from the liquid,take a eight ounces ladle of that poaching liquid adding the vinegar and the saffron; reduce it by half and chilled in a ice water bath, then blend it with the lemon juice and emulsion with olive oil, until syrupy consistency.In a large dinner plate put the vinaigrette as mirror on the surface of the plate center with the potato-leek topped with the salmon and garnished with a sliced lemon