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Poached salmon with root vegetables
2024-07-10
https://www.metro.ca/userfiles/image/recipes/saumon-poche-legumes-12319.jpg
PT25M
PT40M
PT1H05M
Cut the vegetables: cut the green onions into 3 cm pieces, halve the radishes, turnips and Brussel sprouts. Peel the carrots and halve them lengthwise, then cut them into 4 cm. Set all the vegetables aside separately.In a large skillet, bring the white wine to a boil. Carefully flambé the wine. Then add the lemon juice, garlic cloves and thyme.Add the pearl onions and green onions to the skillet. Cover in 1 litre of cold water. Bring to a boil, lower the heat, add a bit of salt and pepper. Allow to cook for 10 minutes.Add the white turnips, radishes and carrots. If the vegetables aren’t covered in water, add a bit of water. Simmer at low heat for about 10 minutes.Add the Brussel sprouts. Add salt again, if needed, and let cook for 5 minutes longer.Using a pierced spoon, delicately remove the cooked veggies and place them on a baking sheet. Set them aside. Remove the sprigs of thyme and garlic cloves.Bring the broth to a boil. Place the pieces of salmon in the broth, making sure they’re covered in broth. Lower the heat to stabilize the broth temperature to “steaming”, i.e., boiling but without bubbles. Allow the salmon to poach while skimming off the top for about 5-6 minutes. The salmon should be nice and pink.Plate each portion of salmon in a deep dish, and then put the vegetables back in the broth to warm them. Adjust seasoning if needed. Plate the root vegetables and the broth in equal portions over the salmon.Finish with a generous drizzle of olive oil. Add a pinch of fleur de sel before serving.Source : Martin Juneau
4
0
0
0
0
1/2 botte green onions
12 radishes
12 small white turnips turnips
12 Brussel sprouts Brussel sprouts
8 small leaf stalk carrots
100 mL white wine
1 lemon, juiced
3 Garlic
1/2 bouquet fresh thyme
175 g mixed pearl onions, peeled
600 g skinless salmon (in 4 equal pieces)
olive oil, to taste
salt and black pepper fresly ground, to taste
fleur de sel, to taste
Poached salmon with root vegetables
4
Main course
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME
Ingredients
-
1/2 botte
green onions
-
12
radishes
-
12
small white turnips turnips
-
12
Brussel sprouts Brussel sprouts
-
8
small leaf stalk carrots
-
100 mL
white wine
-
1
lemon, juiced
-
3
Garlic
-
1/2 bouquet
fresh thyme
-
175 g
mixed pearl onions, peeled
-
600 g
skinless salmon (in 4 equal pieces)
-
olive oil, to taste
-
salt and black pepper fresly ground, to taste
-
fleur de sel, to taste
Preparation
Cut the vegetables: cut the green onions into 3 cm pieces, halve the radishes, turnips and Brussel sprouts. Peel the carrots and halve them lengthwise, then cut them into 4 cm. Set all the vegetables aside separately.
In a large skillet, bring the white wine to a boil. Carefully flambé the wine. Then add the lemon juice, garlic cloves and thyme.
Add the pearl onions and green onions to the skillet. Cover in 1 litre of cold water. Bring to a boil, lower the heat, add a bit of salt and pepper. Allow to cook for 10 minutes.
Add the white turnips, radishes and carrots. If the vegetables aren’t covered in water, add a bit of water. Simmer at low heat for about 10 minutes.
Add the Brussel sprouts. Add salt again, if needed, and let cook for 5 minutes longer.
Using a pierced spoon, delicately remove the cooked veggies and place them on a baking sheet. Set them aside. Remove the sprigs of thyme and garlic cloves.
Bring the broth to a boil. Place the pieces of salmon in the broth, making sure they’re covered in broth. Lower the heat to stabilize the broth temperature to “steaming”, i.e., boiling but without bubbles. Allow the salmon to poach while skimming off the top for about 5-6 minutes. The salmon should be nice and pink.
Plate each portion of salmon in a deep dish, and then put the vegetables back in the broth to warm them. Adjust seasoning if needed. Plate the root vegetables and the broth in equal portions over the salmon.
Finish with a generous drizzle of olive oil. Add a pinch of fleur de sel before serving.
Source : Martin Juneau
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