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Recipe : **** Provencal Salmon

Provencal Salmon
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    13 h
  • Price
    Friendly budget
  • Rate:
             
 
Serve remaining sauce separately.
 

Categories

Healthy recipe
Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
Salmon, sauce

Recipe's Ingredients

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  • 2 tablespoons sherry wine vinegar
  • 1 bn basil leaves
  • 3 shallots
  • 4 ripe tomatoes
  • ½ lemon zested
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh tarragon
  • salt
  • freshly ground black pepper
  • cayenne pepper
  • 4 ed carrots
  • 4 celery stalks
  • 2 leeks
  • 1 sprg fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoons freshly ground black pepper
  • 900 g chinook or king salmon fillets
  • 250 ml olive oil
  • 500 ml dry white wine
  • 2 l water

  • Recipe preparation steps

  • 1
    Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
  • 2
    For Court Bouillon: Slice 2 carrots, 2 celery and 1 leek into a quarter inch pieces. Place in the bottom of a saucepan. Add the remaining ingredients and bring to a boil. Boil for 20 minutes. (Makes about 2000 ml) Cutt the remaining carrots, leek (white part only) and celery into julienne. Cook them in 1 cup strained Court Bouillon until tender but still crisp. Drain and reserve.
  • 3
    Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.
  • 4
    To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the Sauce Pistou.
  • Ready !