Poached Fingers of Salmon and Turbot with Saffron and Julienne of Vegetables

Portions: 10 Portion size: 5 oz (150 g) fish

Portions: 10 Portion size: 5 oz (150 g) fish

U.S.

Metric

Ingredients

8 oz

250 g

Leeks

8 oz

250 g

Carrots

8 oz

250 g

Celery or celery root

8 oz

250 g

Onion, sliced thin

212 qt

2.5 L

Water, cold

to taste

to taste

Salt

to taste

to taste

Cut the leeks, carrots, and celery or celery root into julienne and keep the trimmings.

Place the trimmings into a deep pan with the onion and cover with the water. Bring slowly to a boil and skim to remove any impurities.

Simmer for 30 minutes, then strain into a shallow poaching pan and keep barely simmering to reduce to 1V2 qt (1.5 L). Season.

2 lb 4 oz

1 kg

Turbot fillets

2 lb 4 oz

1 kg

Salmon fillets

large pinch

large pinch

Saffron threads

to taste

to taste

Salt

to taste

to taste

Pepper

1 oz

30 g

Chopped chives

Per serving:

Calories, 280; Protein, 36 g; Fat, 11 g (37% cal.); Cholesterol, 110 mg:

Carbohydrates, 7 c

; Fiber, 2 g; Sodium, 240 mg.

4. Skin the fillets. Cut the fish into pieces, 1 x 4 in. (2 x 6 cm), and add to the cooking liquid with the vegetable strips and saffron.

5. Simmer for 5 minutes. Check the seasoning. Serve in broad soup plates with the cooking liquid. Sprinkle with chopped chives.

Poached Fingers of Salmon and Turbot with Saffron and Julienne of Vegetables

Poached Fingers of Salmon and Turbot with Saffron and Julienne of Vegetables

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