Poached Salmon Wrapped In Silverbeet Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 bunch: Young silverbeet,
2 cup: Good fish stock,
4 each: Salmon fillets, (about 170g
1 cup: Dry white whine,
-each),
3 tbsp: Creme fraiche,
1 tbsp: Butter,
Chervil sprigs, for garnish
Directions:
Blanch the silverbeet leaves briefly in boiling water for 10
seconds. Spread carefully on tea-towels and use a small sharp knife
to remove the tough central stems. Skin salmon fillets. Heat
butter in a frying pan and seal fillets over medium heat on all
sides. Remove from pan and place a fillet at one end of a leaf (use
two overlapping leaves if they are small), and wrap carefully,
tucking in sides, to make a neat parcel. Repeat with remaining
fillets. Combine stock and wine in a saucepan and bring to the
boil. Reduce heat and simmer for 5 minutes. Place wrapped fillets
in a large saucepan and pour in enough simmering stock to reach two
thirds up the sides of the parcels. Poach gently for 8-9 minutes,
or until fillets are tender when tested with a fine skewer. Remove
parcels to warm serving bowls. Bring poaching liquid to the boil
over high heat and boil for 2 minutes. Add 3 tablespoons creme
fraiche, blend well and heat through. Divide broth among serving
bowls and garnish each with chervil sprigs.
Submitted By SHERREE JOHANSSON On 12-28-95
Source from luhu.jp
seconds. Spread carefully on tea-towels and use a small sharp knife
to remove the tough central stems. Skin salmon fillets. Heat
butter in a frying pan and seal fillets over medium heat on all
sides. Remove from pan and place a fillet at one end of a leaf (use
two overlapping leaves if they are small), and wrap carefully,
tucking in sides, to make a neat parcel. Repeat with remaining
fillets. Combine stock and wine in a saucepan and bring to the
boil. Reduce heat and simmer for 5 minutes. Place wrapped fillets
in a large saucepan and pour in enough simmering stock to reach two
thirds up the sides of the parcels. Poach gently for 8-9 minutes,
or until fillets are tender when tested with a fine skewer. Remove
parcels to warm serving bowls. Bring poaching liquid to the boil
over high heat and boil for 2 minutes. Add 3 tablespoons creme
fraiche, blend well and heat through. Divide broth among serving
bowls and garnish each with chervil sprigs.
Submitted By SHERREE JOHANSSON On 12-28-95
Source from luhu.jp