Salmon Poached in Verjus (Serves 2)
Ingredients
1 cup Verjus Blanc
1/4 cup minced shallots
2 salmon steaks, each 1 1/4 inch thick (about one pound total)
1 tablespoon butter
Salt and white pepper to taste
1 teaspoon chopped chives
Instructions: Place the verjus and the chopped shallots in an 8 to 10 inch frying pan over high heat. Add the salmon steaks. Cover and bring to simmer. Decrease the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes. Lift the fish onto two dinner plates and keep warm. Strain the juices and return to the pan. Boil over high heat . Boil over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes. Whisk in the butter, add the chives and adjust the seasoning. Pour over the fish.
Ingredients
1 cup Verjus Blanc
1/4 cup minced shallots
2 salmon steaks, each 1 1/4 inch thick (about one pound total)
1 tablespoon butter
Salt and white pepper to taste
1 teaspoon chopped chives
Instructions: Place the verjus and the chopped shallots in an 8 to 10 inch frying pan over high heat. Add the salmon steaks. Cover and bring to simmer. Decrease the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes. Lift the fish onto two dinner plates and keep warm. Strain the juices and return to the pan. Boil over high heat . Boil over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes. Whisk in the butter, add the chives and adjust the seasoning. Pour over the fish.
