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Mattisons
 

POACHED SALMON
WITH CHERVIL & CHIVES SAUCE
 
© Chef Paul Mattison Recipe 2005


Ingredients:
Salmon Fillets                                   
Butter
1 oz. Salt                                   
2 oz. White Wine
1/2 tsp. White Pepper                      
4 oz. Broth
2 Bay Leaves                                   
1 tsp. Shallots
                                               
1 T. Chervil
                                               
1 T. Chives
Procedure:
-      Shallow poach Salmon:
-      Rub Bottom of pan with Butter & Shallots
-      Place Salmon in pan & add Broth
-      Poach at 165º  for 4 to 6 minutes
-      Reduce Poaching Liquid
-      Finish with Butter and Fresh Herbs