Cold Poached Salmon With Asparagus Tips And Endive Recipe
Ingredients
| Shallot | 1 , minced | |
| Salmon fillets | 4 | |
| 1 cup hot Fish Stock | ||
| 24 slender asparagus spears | ||
| Green leaf lettuce | 1 Quart, thinly sliced | |
| 24 endive spears | ||
| Lemon wedges | 4 (GARNISH) | |
Directions
Sprinkle the shallot over the bottom of a skillet just large enough to hold the salmon in a single layer.
Place the salmon over the shallots and pour the hot stock into the pan.
Cover with foil, seal tightly, and cook over medium heat for 5 to 8 minutes, or until the salmon is cooked but not dry.
Check for doneness after 5 minutes.
Dram the fish, cover, and refrigerate until cold.
Bring 4 quarts of water to a rolling boil.
Trim the asparagus into 3-inch spears (reserve the ends for stock) and boil them for 2 to 3 minutes.
Drain the asparagus and plunge it into a bowl of ice water to stop the cooking and preserve the color, Drain, pat dry, and chill,
Place the salmon over the shallots and pour the hot stock into the pan.
Cover with foil, seal tightly, and cook over medium heat for 5 to 8 minutes, or until the salmon is cooked but not dry.
Check for doneness after 5 minutes.
Dram the fish, cover, and refrigerate until cold.
Bring 4 quarts of water to a rolling boil.
Trim the asparagus into 3-inch spears (reserve the ends for stock) and boil them for 2 to 3 minutes.
Drain the asparagus and plunge it into a bowl of ice water to stop the cooking and preserve the color, Drain, pat dry, and chill,
Chef
