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Pot Au Feu Of Salmon

mexican

2 6 oz salmon fillets,
1 skinned
1 quart chicken stock
1 rib celery, sliced
1 medium carrot, peeled and
1 julienned
1 medium leek, julienned
1 small turnip, julienned
2 sprigs fresh parsley,
1 chopped rock or coarse
1 (kosher) salt imported
1 cornichon pickles
1 horseradish sauce
----HORSERADISH SAUCE----
1 tablespoon butter
1 tablespoon flour
1 cup chicken stock
1 tablespoon heavy (whipping) cream
2 tablespoon prepared horseradish
1 salt, to taste

In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm firm. (The salmon should not flake or fall apart.) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

Yield: 2 servings

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