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Cold Poached Salmon With Asparagus Tips And Endive Recipe
|Shallot||1 , minced|
|Salmon fillets||10 Ounce (4 Pieces, 2 1/2 Ounce Each)|
|Hot fish stock||1 Cup (16 tbs)|
|Asparagus spears||24 (Slender)|
|Thinly sliced lettuce||1 Quart (Green Leaf)|
|Lemon wedges||4 (For Garnish)|
Serving size: Complete recipe
Calories 2741 Calories from Fat 336
% Daily Value*
Total Fat 39 g60.4%
Saturated Fat 8.3 g41.7%
Trans Fat 0 g
Cholesterol 149.7 mg
Sodium 4479 mg186.6%
Total Carbohydrates 463 g154.5%
Dietary Fiber 406 g1624%
Sugars 48.4 g
Protein 235 g469.2%
Vitamin A 7060.2% Vitamin C 1772.2%
Calcium 697.4% Iron 668.9%
*Based on a 2000 Calorie diet
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,