H O L L Y W O O D I N N
Angels in the kitchen...
Poached Salmon with Tarragon Mayonnaise
Preparation time: 35 minutes Poach: 12 minutes
Refrigerate: up to 2 days
8 cups cold water
2 cups dry white vermouth or white wine or
½ cup distilled white vinegar mixed with 1 ½ cups water
Six 3-inch-long springs fresh tarragon
or 1 teaspoon dried
2 small onions, coarsely chopped
2 carrots, coarsely chopped
2 medium-size ribs celery, coarsely chopped
24 whole peppercorns
2 teaspoons salt
Eight 6-ounce pieces salmon fillet
Garnish: curly chicory or shredded
Lettuce, fresh tarragon & Tarragon Mayonnaise (recipe follows)
Have ready 2 large, deep skillets/ saucepans, large enough to hold 4 pieces salmon in a single layer.
To each skillet add: half the water, vermouth, tarragon, onion, carrots, celery ribs, peppercorns and salt. Bring to a boil, reduce heat, cover and simmer 30 minutes to develop flavor of poaching liquid.
Add 4 pieces salmon to each skillet.
Increase heat until liquid is barely trembling (just below a simmer). Adjust heat if needed so liquid stays at this temperature. Cook (poach) uncovered, 10 to 12 minutes until salmon is firm, starts to flake when tested with a fork, and is just barely opaque in the center. (If thickest part of fish rises above the liquid, baste often with a spoon as it cooks.)
Using a large, slotted spatula (a pancake turner works well), lift fish from liquid to 2 plates. Reserve 2 tablespoons poaching liquid for the Tarragon Mayonnaise. (You can strain the rest and freeze it to use in soups, sauces or for poaching other fish and shellfish.) Cool fish slightly, then cover with plastic wrap and refrigerate up to 2 days.
To serve: Line a large serving platter with chicory leaves or lettuce. Arrange chilled fish on the greens. Garnish fish with tarragon leaves. Let stand 15 minutes at room temperature. Serve with Tarragon Mayonnaise.
In a good processor or blender, process:
1 1/2 cups reduced-fat mayonnaise, 1/2 cup fresh tarragon leaves or 2 teaspoons dried, 2 tablespoons each - reserved poaching liquid & lemon juice and 1/4 teaspoon white or black pepper until smooth.
Refrigerate up to 2 days
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