Salmon Poached in White Wine and Orange
Ingredients
- 5 oz. Salmon
- 4 C. Orange Juice
- 1 C. White Wine
- 1 C. water
- Powdered Ginger, enough to coat salmon
- black pepper to taste
- Maple Sugar, to taste
- cayenne pepper, to taste (careful not to hide the other flavors)
- 1/2 lemon
- bouquet garni- bay leaf, whole white and black peppercorns and thyme
- 6 or more stalks of asparagus
- dried blueberries, garnish
- thyme sprig, garnish
Directions
Prepare the court bouillon by adding 1 1/4 C. of orange juice, 1 C. of water and 1/4 C. of white wine to a small sauce pan. Drop in the bouquet garni cheese cloth with herbs inside, sealed with butchers twine and half the lemon with the skin side facing down. While this heats up, rub the salmon with powdered ginger and then let it marinate and in the remaining orange juice with black pepper. Let this marinate for about 2 hours. When the court bouillon reaches a temperature of 180F, turn the heat down and let it simmer. Add the salmon and let it cook until it reaches an internal temperature of 145 F. Remove the salmon from the heat and reduce half of the court bouillon in a separate and smaller sauce pan. Add the maple sugar to the reduction so that it thickens. When it turns syrupy, remove from heat and cover the salmon with it. Blanch the asparagus, plate and serve.
Serving 1
Vinny Campos, Port Chester, NY
