Tuesday, July 3, 2007

This Evening At Our Table

Steamed red-skinned potatoes, steamed asparagus, garlic cheese toast and Atlantic Salmon poached in Court-bouillon. "Court-bouillon is a broth used to poach fish, seafood, or vegetables. Don't let the French name fool you. It's quite simple to make and will add great flavor to your dish."
The ingredients:

There are many recipes for Court-bouillon. This recipe for salmon poached in Court-bouillon is from fellow 'board' poster Mia:

~Poached Salmon~
4 servings

1-1/2 cups Chablis or other dry white wine (I HAD ONLY CHARDONNAY - it was fine)
1/2 cup water
1 onion, sliced
1 lemon, sliced
4 springs fresh parsley
1 teaspoon dried dillweed
1/4 teaspoon freshly ground pepper
4 1-inch thick salmon steaks or filets (about 1-1/2 pounds)
NOTE FROM ME............I added a few capers...only because I love them.

Combine the first 7 ingredients in a large skillet or poacher. Bring to a boil; cover, reduce heat and simmer ten minutes. Add the salmon steaks or filets; cover and gently simmer 8 minutes or until salmon flakes easily. Do not over cook. Remove from poaching liquid and serve.


Salmon poaching

NOTE: Add a fish poacher to my wish list...they are so pretty!

I steamed both the asparagus (in my new asparagus steam pot) and the potatoes from Mother-in-law's garden. I mixed up some Bernaise Sauce to go on the asparagus and salmon.

Hubby said he would probably have to pay $50 for a meal like this in a restaurant...I told him "Just leave it on the table when you're finished!"

1 comment:

Claudie said...

I want this dish when I come and see you. Looks very yummy and I will take the Chardonnay on the side thank you very much.
Love You