Poached Salmon With Spring Vegetables
|Water||4 Cup (64 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Julienned leeks||1 Cup (16 tbs) (White And Green Parts, About 1 Large)|
|Julienned carrot||1 Cup (16 tbs)|
|Freshly ground black peppercorns||1 Teaspoon|
|Freshly ground pink peppercorn||1 Teaspoon|
|Salmon steaks||24 Ounce (4 Steaks, 6 Ounce Each, About 1 Inch Thick)|
1. Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium
heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.
2. Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
3. Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.