Poached Salmon in Olive Oil and Fresh Horseradish
To balance the lush and earthy flavors of this silky olive oil-poached salmon with a hot, fragrant horseradish broth pair with our Amourette Chardonnay.
Ingredients
- fresh horseradish, peeled and finely grated on a Microplane · 1/2 pound
- boiling water · 2 1/2 cup
- medium leeks, white parts only, julienned · 2
- medium carrot, julienned · 1
- medium fennel bulb—halved, cored and julienned · 1
- extra-virgin olive oil · 1 1/2 cup
- extra-virgin olive oil (for leeks etc.) · 2 tablespoons
- Dijon mustard · 2 tablespoons
- Salt and freshly ground pepper ·
- skinless salmon fillets 6-ounce each · 4
- Fleur de sel or sea salt, for sprinkling ·
Instructions
Set a medium strainer lined with a coffee filter over a small saucepan. Put the grated horseradish in the filter and gradually pour the boiling water over it.
In a large saucepan of boiling water, blanch the leeks, carrot and fennel for 1 minute. Drain in a colander and transfer the vegetables to a bowl.
In a large skillet, heat the 2 tablespoons of olive oil. Add the leeks, carrot and fennel and cook over moderate heat, tossing, until hot. Stir in the mustard and season with salt and pepper. Remove from the heat.
In a medium saucepan, bring the remaining 1 1/2 cups of olive oil to a simmer over moderate heat.
Season the salmon fillets with salt and pepper and add to the oil. Gently simmer the fillets over low heat for 4 minutes. Turn and simmer until just cooked, about 3 minutes longer.
Meanwhile, gently reheat the horseradish broth and season with salt. Rewarm the vegetables. Pour the broth into 4 shallow bowls. Spoon the vegetables into the bowls and top with the fillets. Sprinkle with fleur de sel and pepper and serve with Williamson Amourette Chardonnay.
NOTE: The horseradish broth can be covered and kept at room temperature for up to 4 hours. The blanched vegetables can be refrigerated overnight.
