Poached Salmon With Lobster Potatoes And Veal Glace

• 1/2 cup plus 6 tablespoons unsalted butter
• 1 head garlic, halved
• 1 onion, peeled and coarsely chopped
• 1 fennel bulb, coarsely chopped
• 1 leek, coarsely chopped
• 1 orange, coarsely chopped
• 1 red bell pepper, cored, seeded and coarsely chopped
• 2 cups chardonnay
• 4 bay leaves
• Salt and freshly ground pepper to taste
• 1 large Idaho potato, unpeeled
• 2 tablespoons creme fraiche or heavy cream
• 23 cup cooked, chopped lobster meat
• 2 tablespoons cooked diced bacon
• 2 teaspoons chopped Italian parsley
• 4 3-ounce skinless salmon fillets
• 1/2 cup veal glace or duck-and-veal demi-glace (see note)
• 2 teaspoons finely julienned tarragon

1. Melt 1/2 cup of butter in a large pot over medium-low heat.
2. Add garlic, onion, fennel, leek, orange and bell pepper and sweat until soft.
3. Add wine, 3 cups of water and bay leaves and simmer for 20 minutes.
4. Strain, discard the solids and season with salt and pepper.
5. Set aside.
6. Boil the potato until soft and pass through a food mill.
7. While still hot, whisk in 6 tablespoons of butter, bit by bit, allowing each to melt before adding the next.
8. Whisk in the creme fraiche, then fold in the lobster, bacon and parsley.
9. Season with salt and pepper.
10. Keep warm in a double boiler, for no more than 15 minutes.
11. Heat the broth to a simmer in a pan that will allow the salmon to be completely submerged.
12. Poach until medium rare, about 3 minutes, turning once.
13. Remove from broth and season lightly with salt and pepper.
14. Heat the veal glace.
15. Place a large dollop of lobster potatoes in the center of each plate and top with salmon.
16. Drizzle glace around potatoes and garnish salmon with tarragon.
17. Serve immediately.

unsalted butter, garlic, onion, fennel bulb, orange, red bell pepper, chardonnay, bay leaves, salt, potato, creme fraiche, lobster, bacon, italian parsley, salmon, veal glace, tarragon

Taken from cooking.nytimes.com/recipes/6041 (may not work)