Chef Bruno Tison’s Poached Fillet of Loch Duart Salmon
- 85g Sliced white onion
- 3 ea Bay leaves
- 85g Sliced Carrot
- 55g Sliced Celery
- 55g Sliced Leek
- 55g Sliced Fennel Bulb
- ¼ bunch Thyme
- ¼ tarragon
- 15 ea Black Peppercorns
- 4 cloves Garlic
- 950ml White Wine
- 4 ea. 140g Boneless skinless Loch Duart
- Salmon Fillets
- 12 ea. Baby Turnips, Peeled and Blanched
- 12 ea Blue Lake Beans Cleaned and Blanched until tender
- 2 Tsp Whole butter
For the Nage
In a medium Stock Pot sweat all the vegetables over medium heat in the 3 tablespoons of the Olive oil
Add the white wine; bring to a boil, reducing by half
Add the Vegetable Stock, as well as the remaining herbs and spices. Continue to simmer for about 1 hour
Strain the Nage through a fine mesh chinous, cool and reserve
For the Salmon
In small rondeau bring the nage to a simmer.
Season the Nage with Salt to achieve the desired flavor.
When the nage is at a very light simmer, add the salmon fillets, reduce the heat to a very low flame and cover
Remove the salmon when the desired doneness is achieved.
For the Petit Vegetables
Add all the baby vegetables into a medium sauté pan with a small amount of the nage, as well as the butter.
Bring the mixture to a boil, reducing to form a glaze.
Arrange the Salmon on in the center of warm entrée sized bowls.
Place the Baby vegetables decoratively atop the salmon fillet.
Pour approximately 4 ounces of the hot Vegetable and White wine nage into the bowls
Garnish the dish by placing the fennel fronds and chervil sprigs atop the baby vegetables, drizzle the remaining extra virgin olive oil into the nage on each bowl.