Poached Salmon With A Carrot Ginger Beurre Blanc Recipe

click to rate
0 votes | 1167 views
Servings: 4

Ingredients

Cost per serving $8.88 view details

Directions

  1. In saucepot bring court bouillon to a boil. Reduce to a gentle simmer. Add in salmon and allow to sit 2 to 3 min. Check and remove when desired doneness has been reached.
  2. Remove skin and keep hot.
  3. In a warm pan heat some butter and add in asparagus to reheat. Season with salt and pepper.
  4. Sauce:In saucepot on medium-high heat reduce carrot juice; ginger juice and lemongrass juice by one-third. Add in cream to stabilize.
  5. Slowly whisk in butter. Add in lime juice and adjust seasoning.
  6. Court Bouillon:Sweat carrot, celery, leek, onion, fennel, garlic and ginger. Add in bouquet garni. Add in lemon, orange and tomato. Add in white wine and water. Simmer for one hour and strain.
  7. To Serve:In bowl or possibly on large plate place the asparagus in the middle. Place the Salmon on the top and spoon the sauce over. Finish with a little coarse salt on the Salmon.
  8. Makes 2-1/2 - 3 Litres
  9. Bouquet Garni: Recipe follows

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 1045g
Recipe makes 4 servings
Calories 772  
Calories from Fat 554 72%
Total Fat 62.61g 78%
Saturated Fat 33.21g 133%
Trans Fat 0.0g  
Cholesterol 187mg 62%
Sodium 165mg 7%
Potassium 1005mg 29%
Total Carbs 19.46g 5%
Dietary Fiber 5.7g 19%
Sugars 6.69g 4%
Protein 26.52g 42%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment