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Chilled Poached Salmon with Yukon Gold potatoes, Haricot Verts, Roasted Peppers and Yellow Pepper Vinaigrette
Michael Schlow, Radius-Boston, MA
Adapted by StarChefs


Yield: 8 Servings

  • 1 side of skinless fresh salmon
  • 2 cups blanched haricots verts
  • 3 Yukon gold potatoes, diced and blanched
  • 3 red or yellow peppers, roasted, peeled, de-seeded and cut into strips
  • 2 heads of mizuna or another bitter green, such as frisée
  • 2 pinches fresh thyme
  • 4 ounces olive oil
  • 2 ounces rice wine vinegar
  • 1 shallot, peeled and minced
  • 2 Tablespoons chopped fresh chervil
  • 1 small tomato, peeled, seeded and diced small

Poaching liquid:

  • Enough water to fill pot 3 inches from bottom
  • 1 cup of white wine
  • Bouquet Garni (a bundle of cheese cloth filled with 4 parsley stems, 1 sprig fresh thyme and 4-5 peppercorns)
  • 3-4 lemon slices

Flip salmon so the skin side is facing up. Place a slight incision down the middle of the fish, from head to tail, with a paring knife. "Fold" the fish in half along the newly formed incision. Take the entire side and start to roll the fish up in plastic wrap over and over until the fish starts to form a tight log. Twist the loose ends and allow the fish to refrigerate for at least 5 hours. In the mean time, assemble the poaching liquid in a medium-large pot.

Remove the fish from the refrigerator and with a very sharp knife, slice salmon into 8 even portions, leaving the plastic in place to maintain the shape of the rolled fish. Over medium heat, bring the poaching liquid up to barely a simmer. Place the fish in the poaching liquid for 7 minutes. Remove carefully from poaching liquid and cool in refrigerator for no more than 3-4 hours. Salmon is best served the day of preparation.

When you are ready to serve the dish, combine the rice wine vinegar, shallots and olive oil in a small bowl and whisk to combine. Place potatoes, peppers, haricots verts and mizuna in a large mixing bowl, toss with a few tablespoons of the vinaigrette and season with salt, pepper and fresh thyme to taste. Evenly distribute salad to center of 8 chilled plates. Carefully unwrap the salmon, being careful to remove any stray pieces of plastic and place onto salad. Drizzle some of the remaining vinaigrette over the salmon and around the outside of the plate. Garnish with chopped chervil and diced tomato and serve.

 


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