Pot Au Feu of Salmon
Submitted by marald
Elegant poached salmon with julienned vegetables in broth, served with creamy horseradish sauce. A refined French-style dish that’s lighter than it looks.
YIELD
2 servingsPREP
30 minCOOK
20 minREADY
50 minPot au feu traditionally features beef, but this elegant twist showcases silky poached salmon instead.
The fish cooks gently in chicken broth alongside julienned celery, carrots, leeks, and turnip, absorbing savory depth while staying moist and flaky.
The homemade horseradish sauce brings a peppery kick that cuts through the richness.
Chef Tips
- Don’t let the broth boil; a gentle simmer keeps salmon tender
- Remove vegetables before they get mushy; they should stay crisp
- Serve with coarse salt and cornichons on the side for authentic French flair
- The horseradish sauce can be made ahead and refrigerated
Ingredients
Directions
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.
(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.
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