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Categories:
celery stalks onions carrots bay leaves white wine water peppercorns salmon fillet garlic shallots lemon white wine heavy cream turmeric salt vegetable oil lemons rice flour
Viewed: 8 - Published at: 6 years agoIngredients
- 2 celery stalks
- 2 onions
- 2 carrots
- 3 bay leaves
- 2 cups white wine
- 12 cups water
- 1 teaspoon peppercorns
- 1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions (approximately 5 ounces each)
- 5 garlic cloves
- 2 shallots, sliced
- 1 Meyer lemon, peel removed and juiced
- 4 cups white wine
- 4 cups heavy cream
- 1 tablespoon turmeric
- Salt
- 4 cups vegetable oil
- 2 lemons
- 1 1/2 cups rice flour
- Watercress, for garnish
Method
- Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes.
- Strain the stock and season with salt.
- In a shallow roasting pan, bring the stock to just below a simmer.
- Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness.
- See Chef's Note 1.
- Remove the portions with a spatula and chill until service.
- See Chef's Note 2.
- Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half.
- Add the heavy cream and bring to a boil.
- Whisk in the turmeric.
- Season with salt and the juice of the Meyer lemon.
- Strain through a sieve to remove the garlic, shallots, and lemon peel.
- Chill until service.
- In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons.
- Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch.
- Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown.
- Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.
- On a nice serving platter, make an even coat of the lemon cream sauce.
- Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.
- Chef's Note 1: Depending on the size of the portions this usually takes about 8 to15 minutes.
- Chef's Note 2: The salmon can be cooked a day ahead.
