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Poached Salmon with Sorrel and Cream Print E-mail
Monday, 26 May 2008

When its cooked in water, salmon never reaches the high temperatures that it would in a broiler or in oil so there is no caramelization, no browning of any kind. Instead, there is a gentleness in the texture and flavor that reflects the cooking method. The mild and easy nature of this dish is accentuated with an old-fashioned white sauce with sorrel. Sorrel, which is related to rhubarb, looks like spinach and tastes like lemon. Here it provides a subtle note of acidity just right for the dish.
(Serves 4)
4 skinless salmon fillets (about 8 ounces each)
1 1/2 cups Salmon Stock,
or water 1 cup water with 1/2 cup white wine
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cream
12 large leaves of sorrel, cut into fine ribbons

1.) In a large skillet with a close-fitting lid, arrange the salmon fillets, skinned side down, in a single layer. Pour in the stock and place the pan over medium heat. Cover and let the liquid come to a boil. Reduce the heat to the lowest possible setting. Poach the fillets gently until they are opaque almost all the way through, about 10 minutes. Use a slotted fish spatula to lift the fillets out of their poaching liquid and plant them on individual plates or a warm platter.
2.) Melt the butter in a saucepan and whisk in the flour, salt, and pepper. Whisk in 1 cup of the hot salmon poaching liquid, the cream, and the sorrel leaves. Bring the sauce to a full rolling boil, whisking to keep it smooth, then ladle it over the poached salmon fillets.

Salmon Stock
When you purchase salmon whole and filet it yourself, you are left with about half the weight in skin and bones. The biggest pieces of the filet around the center should be served as a main course and the thinner pieces can be used in salmon soup or stew. The perfect stock for the soup or stew is of course a salmon stock.
(Makes about 2 quarts)
Bones, tail, fins, and head of an 8 to 10-pound salmon
1 onion, unpeeled and sliced
2 stalks celery, roughly chopped
1/2 teaspoon fennel seed
1/2 teaspoon whole or coarsely ground black peppercorns
1 bay leaf
1 cup white wine
8 cups water

1.) With a large chef's knife, cut the bones, tail, and fins of the salmon into pieces that will fit easily into a stock pot. Cut the head lengthwise in half to expose more of the interior to the boiling water. Put the pieces into a heavy stockpot and add the onion, celery, fennel seed, peppercorns, bay leaf, and white wine. Pour in the water and cook over high heat until the mixture comes to a boil.
2.) Reduce heat to low and press the contents of the pot with a wooden spoon to submerge any fish parts rising above the level of the water. Simmer for 20 minutes, or until the pieces have just begun to disintegrate. Strain the stock into a clean pot and discard the solids. The stock may be used immediately or refrigerated or frozen for future use.
 
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