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Рецепт Poached Salmon With A Carrot Ginger Beurre Blanc

by Global Cookbook

Ингредиенты

4 x 4 ounce salmon, unskinned 1 1/2 lt court bouillon     Sauce 1 x carrot 2 piece ginger, peeled, and, juiced 3 x lemongrass, stalks, juiced 1 Tbsp. cream 1/2 lb unsalted butter, cut into little cubes 1 x juice of one lime 1 x salt and pepper     Garnish 16 stalk asparagus, trimmed and blanched     coarse salt     Court Bouillon 1 x carrot, peeled, and, minced 2 stalk celery, minced

1 x leek, washed, and, minced 1 x onion, peeled, and, minced 1 x fennel, bulb, minced 1 head garlic, halved 1 x inch piece of ginger, minced     bouquet garni 1 x lemon, halved 1 x orange, quartered 1 x tomato, quartered 1 1/2 lt white wine 2 1/2 lt water     Bouquet Garni 5 sprg thyme 12 whl peppercorns 1 x bay leaf

Инструкции

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

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