2 or 3 lb chunk of salmon
Mirepoix of aromatic vegetables (2 cups of onions, 1 cup each of carrots and celery)
2 Tbsp of butter
salt and bouquet garni of tarragon, bay leaf and parsley
2 cups of dry white wine
3 cups of chicken broth or fish stock
- Preheat oven to 350°F
- In a covered saucepan, cook the mirepoix in the melted butter until just tender.
- Add a pinch of salt, pepper and bouquet garni.
- Meanwhile put salt inside the salmon then brush with olive oil on the outside.
- Put the salmon in a poaching pan with the mirepoix on top and around.
- Add wine and broth.
- Bring to the simmer on top of stove.
- Cook in lower middle oven at 350°F for 45 minutes.
- Baste from time to time.
- Reserve the fish and keep warm in turned off oven.
- Drain the fish stock.
- Discard the vegetables.
- Boil down the fish stock to 3 cups.
- Peel the skin of the salmon just before covering with the sauce.
Sauce au porto
3 cups of the reduced cooking liquid
3 Tbsp of corn starch
1/2 cup of port wine
3 egg yolks
1/2 cup of crème fraiche (1/4 cup of sour cream and 1/2 cup of cream, mixed and left at room temperature for 6 hours)
1 cup of cooked mushrooms
- Crème fraiche can be made the night before by mixing 1/4 cup of sour cream and 1/2 cup of cream, and leaving it at room temperature for 6 hours.
- Mix together corn starch and port wine.
- Add to it some of the hot reduced liquid.
- Then pour this mixture into the remaining reduced liquid and bring to a boil for 2 for 3 minutes.
- Mix the egg yolks with the cream and add to the sauce.
- Add the mushrooms and the fresh parsley.
- Bring to serving temperature before pouring 1/2 the sauce over the fish.
- Keep the remaining sauce to cover each serving.