PROVENCAL SALMON
Recipe courtesy Wolfgang Puck, Modern French Cooking. Found on Food Network, posting for ZWT. Marinating overnight is not included in prep/cook times.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Court Bouillon:.
- Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
- Add the remaining ingredients and bring to a boil. Boil for 20 minutes
- Yield: Makes about 2 quarts
- Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
- Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
- Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes.
- To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.
- To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
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Tahira Batool
[email protected]I loved the crispy skin on the salmon.
wanda davis
[email protected]The salmon was cooked perfectly. It was moist and flaky.
Ehi Michael
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt next time.
John Lasbry
[email protected]I would definitely recommend this recipe to others.
Mihidu srimal
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Jabulani Zulu
[email protected]I followed the recipe exactly, but my salmon didn't turn out as good as the picture. It was still tasty, though.
dhana Shrestha
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit.
Ninarinah Zauja
[email protected]I'm not a big fan of salmon, but this recipe changed my mind. The salmon was cooked perfectly, and the flavors were amazing.
Burhan Khan
[email protected]I substituted olive oil for butter, and it turned out great! The salmon was moist and flavorful.
Farhan Jibon
[email protected]The salmon was a bit dry, but the flavors were still good.
Md Sodar
[email protected]I loved the simplicity of this recipe. It was easy to follow, and the ingredients were easy to find. The salmon turned out great!
Stephen Pratt
[email protected]This Provencal salmon recipe was a hit with my family! The flavors were amazing, and the salmon was cooked perfectly. I will definitely be making this again.