Poached Salmon With Lobster Potatoes And Veal Glace

Name: Poached Salmon With Lobster Potatoes And Veal Glace
Yield: 4 servings
Ingredients: ½ 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; ⅔ cup cooked, chopped lobster meat; 2 tablespoons cooked diced bacon; 2 teaspoons chopped Italian parsley; 4 3-ounce skinless salmon fillets; ½ cup veal glace or duck-and-veal demi-glace (see note); 2 teaspoons finely julienned tarragon

By Molly O’Neill

Published January 14, 1995

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 this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Four servings

½ 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
⅔ cup cooked, chopped lobster meat
2 tablespoons cooked diced bacon
2 teaspoons chopped Italian parsley
4 3-ounce skinless salmon fillets
½ cup veal glace or duck-and-veal demi-glace (see note)
2 teaspoons finely julienned tarragon

Ingredient Substitution Guide

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.