Poached Salmon With Rhubarb

Name: Poached Salmon With Rhubarb
Yield: 6 servings
Ingredients: 4 stalks rhubarb; 1 medium onion; 1 carrot; 1 clove garlic; Butter; 1 cup white wine; 2 cups fish stock; 2 cups heavy cream; ¼ cup rhubarb, julienned; ¼ cup leeks, julienned; 2 pounds fresh spinach, washed; 3 cups dry white wine, approximately; 3 pounds salmon fillet, boned and skinned

Recipe from Chanterelle

Adapted by Marian Burros

Updated March 9, 2023

Total Time: 35 minutes
Rating: 4(15)
Comments: Read comments

—Marian Burros

Featured in: SAY, HOW ABOUT A LITTLE RESPECT FOR RHUBARB?

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Ingredients

Yield:6 servings

THE SAUCE

4 stalks rhubarb
1 medium onion
1 carrot
1 clove garlic
Butter
1 cup white wine
2 cups fish stock
2 cups heavy cream

THE GARNISH

¼ cup rhubarb, julienned
¼ cup leeks, julienned

POACHING SALMON

2 pounds fresh spinach, washed
3 cups dry white wine, approximately
3 pounds salmon fillet, boned and skinned

Ingredient Substitution Guide

Preparation

THE SAUCE:
1. Step 1
  Chop first 4 ingredients. Saute slowly until wilted. Add wine and reduce by half. Add fish stock, simmer 15 minutes. Strain, pressing down to extract all juices. Return to pan. Add salt, pepper, cream. Boil until slightly thickened, 3 to 4 minutes. Set aside and keep warm.
THE GARNISH:
1. Step 2
  Just before serving add to sauce and heat briefly until heated through.
POACHING SALMON:
1. Step 3
  Cook spinach until tender, 4 to 5 minutes. Drain and keep warm.
2. Step 4
  Poach salmon in wine to cover 6 to 8 minutes.
3. Step 5
  Place salmon on spinach. Pour on rhubarb sauce.