SALMON POACHED IN CHAMPAGNE
1 1/2 pounds salmon steak
4 medium carrot, unpeeled
4 stalks celery, including leaves
1 cup mushrooms, sliced
2 medium onion, quartered (including skins)
1 tablespoon basil, fresh
2 bay leaves
1 Tablespoon dill weed, fresh
2 teaspoons garlic clove, minced
1 teaspoon parsley, fresh
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon thyme, ground
8 cups water
1 Tablespoon all purpose flour
1 cup half & half
1/2 cup Parmesan grated
1 Tablespoon Margarine
Add water to 6-10 qt pot. Add carrots (unpeeled), celery, including
leaves, leeks, onion (including skins), basil, bay leaves, garlic,
parsley, thyme. Bring to a boil and turn down heat to simmer.
Simmer for 1 hour. After 1 hour, remove everything from stock with
slotted spoon and discard. Filter stock through fine mesh sieve or
cheesecloth. Debone salmon and add to strained stock. Bring to a
boil and simmer for about 5 to 7 minutes or until salmon is done
(time varies depending on thickness of pieces. Remove salmon from
pot with slotted spoon and set aside.
Make a roux with flour and butter. Boil stock (poaching liquid)
until there is about 3 cups remaining. Add half and half, salt,
pepper and mushrooms. Add roux to thicken. Add salmon and simmer
just until fish is re-heated. Serve over boiled tiny red potatoes.
Top fish with Parmesan cheese as served.