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Fennel-Ginger Poached Salmon
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saumon-poche-7202.jpg
PT10M
PT1H00M
PT1H10M
Court bouillon: Pour water into a pot and add remaining ingredients. Simmer about 30 minutes to develop the flavours.Remove from the heat and submerge salmon pieces in the broth.Cover and let rest 30 minutes.Remove salmon from the court bouillon.Centre salmon pieces in soup plates, spoon court bouillon over them and serve with kale and carrots.
4
Académie Culinaire
0
0
0
0
4 salmon fillet pieces
4 curly kale leaves, blanched and coarsely chopped
8 whole small carrots cooked
1 garlic clove chopped fine
1 Tbsp. (15 mL) ginger finely chopped
Fennel-Ginger Poached Salmon
4
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME
Ingredients
-
4
salmon fillet pieces
-
4
curly kale leaves, blanched and coarsely chopped
-
8
whole small carrots cooked
-
water
-
1/2
fennel bulb sliced thin
-
4
green onion chopped fine
-
1
garlic clove chopped fine
-
1 Tbsp.
(15 mL)ginger finely chopped
-
2
sprigs of thyme
-
1
sprig of rosemary
-
1 tsp.
(5 mL)coriander seeds
-
peppercorn
-
salt & pepper to taste
Preparation
Court bouillon: Pour water into a pot and add remaining ingredients. Simmer about 30 minutes to develop the flavours.
Remove from the heat and submerge salmon pieces in the broth.
Cover and let rest 30 minutes.
Remove salmon from the court bouillon.
Centre salmon pieces in soup plates, spoon court bouillon over them and serve with kale and carrots.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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