This salmon is poached in a flavorful liquid known as court bouillon, which typically includes wine, water or broth, vegetables and aromatics. The fish is served on a bed of Belgian endive, a vegetable with tightly packed, slightly bitter leaves that is grown in complete darkness to prevent it from turning green.
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Serves 4.
Ingredients
5 cups chicken or fish broth
4 cups water
4 oz. ginger, peeled and cut into fine julienne
4 Tbs. (1/2 stick) unsalted butter
1 shallot, minced
Grated zest of 1 lemon
1/4 cup white wine
4 salmon steaks or fillets, each 6 oz.
Salt and freshly ground pepper, to taste
4 fresh basil leaves, slivered
2 Belgian endive, thinly sliced
Directions
In a fish poacher over medium heat, combine 4 cups of the broth with the water, add half the ginger and simmer, covered, for 10 minutes.
In a saucepan over medium heat, melt 1 Tbs. of the butter. Add the shallot, the remaining ginger and the lemon zest. Sauté, stirring, until tender, 2 to 3 minutes. Add the remaining 1 cup broth and the wine. Bring to a simmer and cook until reduced by half, 4 to 5 minutes. Add the remaining 3 Tbs. butter and simmer, stirring, until thickened, 3 to 4 minutes; keep the sauce warm.
Arrange the salmon on the steaming rack. Season the poaching liquid generously with salt and a little pepper. Lower the salmon into the poacher. Cover and cook until the salmon is opaque throughout, 4 to 6 minutes.
Whisk the basil, salt and pepper into the sauce until smooth. Divide the endive among 4 plates and top each with a piece of salmon. Spoon the sauce over the salmon.
Serves 4.
Williams-Sonoma Kitchen.
