Salmon poached in Champagne

• 1-1/2 lb. salmon steak
• 4 md. carrot, unpeeled
• 4 stalks celery, including leaves
• 1/4 leek
• 1 cup mushrooms, sliced
• 2 md. onion, quartered, skins included
• 1 tbsp. fresh basil
• 2 bay leaves
• 1 tbsp. dill weed, fresh
• 2 cloves garlic, minced
• 1 tsp. fresh parsley
• 1/2 tsp. pepper
• 1 tsp. salt
• 1 tsp. ground thyme
• 8 cups water
• 1 tbsp. all-purpose flour
• 1 cup half & half
• 1/2 cup grated Parmesan cheese
• 1 tbsp. margarine

1. Add water to 6-10 qt.
2. pot.
3. Add carrots (unpeeled), celery, including leaves, leeks, onion (including skins), basil, bay leaves, garlic, parsley, thyme.
4. Bring to a boil and turn down heat to simmer.
5. Simmer for 1 hour.
6. After 1 hour, remove everything from stock with slotted spoon and discard.
7. Filter stock through fine mesh sieve or cheesecloth.
8. Debone salmon and add to strained stock.
9. Bring to a boil and simmer for about 5 to 7 minutes or until salmon is done (time varies depending on thickness of pieces.
10. Remove salmon from pot with slotted spoon and set aside.
11. Make a roux with flour and butter.
12. Boil stock (poaching liquid) until there is about 3 cups remaining.
13. Add half and half, salt, pepper and mushrooms.
14. Add roux to thicken.
15. Add salmon and simmer just until fish is re-heated.
16. Serve over boiled tiny red potatoes.
17. Top fish with Parmesan cheese as served.

salmon steak, carrot, stalks celery, mushrooms, onion, fresh basil, bay leaves, dill weed, garlic, fresh parsley, pepper, salt, ground thyme, water, allpurpose flour, parmesan cheese, margarine

Taken from www.foodgeeks.com/recipes/311 (may not work)