Poached Salmon with Scallion-Chive Sauce

Poached Salmon with Scallion-Chive Sauce

Scallion -Chive Sauce:

2 tsp butter

1 cup sliced scallions(green onions)

1/4 cup celery, diced

3/4 cup white wine

1 bay leaf

2 cups fish stock

3 tablespoons heavy cream

Salmon:

4 (7oz.) pieces of salmon

8 cups vegetable stock

1 lemon

2 tablespoons fresh chives, finely chopped

Sauce:

Melt the butter in a saucepan over medium heat, then saute the scallions, and celery for 7-9 minutes or until tender. Add the white wine and bay leaf. reduce by 1/3. Add fish stock and reduce by 1/3. Add cream and bring to a simmer.

Remove the bay leaf. Puree sauce in food processor. Pass through a sieve. Keep sauce warm while preparing the salmon.

Salmon:

Place the salmon and vegetable stock in a large flat saucepan. Cut the lemon in half and squeeze the juice into the stock, then add the lemon halves.

Over medium heat, bring salmon to a simmer(do not boil) and poach for 3-4 minutes. Remove pan from heat and let salmon sit in the stock for 2 minutes.

Remove and discard the lemon halves. Carefully remove the salmon, place on serving plates and pour the warm sauce over the top. Garnish with chopped chives.

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