This recipe calls for poaching salmon with a court bouillon made from fish stock and white wine. A variety of baby vegetables are blanched and arranged with the poached salmon. A creamy herb sauce is made by mixing fish stock, cream, butter and olive oil flavored with parsley and thyme. The salmon and vegetables are plated with the sauce and garnished with parsley.

1.  X
Poached Salmon with Vegetables and Creamy Herb sauce
• Cut salmon to correct portion size.
• Prepare a court bouillon, fish stock and white wine.
• Blanch baby vegetables (small shallots, braised cut fennel, baby carrots, celery sticks, Brussel
sprouts, spinach and asparagus) in salt water.
• Butter trays and add portioned fish on top. Pour court bouillon and some white wine around and cover
with parchment paper. Steam in convection oven (poaching liquid should not exceed 175°F). For the
sauce mix fish stock ,cream and monte with butter and olive oil.
• Place baby vegetables into a bowl plate; sit the cooked salmon in center.
• Garnish with julienne of Italian parsley.
Ingredients
• Fresh Salmon 180 gm
• Fish Stock 200 ml
• Mixed baby vegetables 100
gm
parsley ,Thyme 20 gm
• Fresh salted butter 20 gm
• Olive oil 20 ml
• White wine 100 ml
• Fresh cream 100 ml
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