Created and presented by Myra Kornfeld
Why limit poached salmon to buffets or brunch? You'll find this tasty poaching broth a useful addition to your repertoire. Cooked in a delicious broth like this, high-quality wild fish becomes even more extraordinary (The poaching liquid will work with and enhance a mild, firm white fish such as cod or halibut.)You can store the flavorful broth, known as a cort boullion, for months in the freezer or use right away. (Cort bouillon translates roughly as “short broth” because the cooking time is fairly brief.)When you use canned roasted peppers, the dressing takes about 5 minutes to make. Sherry vinegar gives the dressing a distinctive flavor, but balsamic or red wine vinegar will also work well.
Poaching liquid (cort boullion)
1 leek, greens and whites, cut and washed
1 carrot, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 onion, peeled
6 cups water
1 cup white wine
4 garlic cloves, halved
2 bay leaves
1/4 teaspoon black peppercorns
Handful of parsley stems
1 stem basil or thyme
1 teaspoon salt
1 lemon, sliced into rounds
Red Pepper Vinaigrette
1 large roasted red pepper (or 1/2 cup of canned peppers)3 tablespoons organic extra virgin olive oil1 tablespoon sherry vinegar or organic balsamic vinegar (red or white)1/2 teaspoon salt1 garlic clove, peeledSprinkle of black pepper1/2 teaspoon honey4 ounces baby arugula
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About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.