Poached Salmon With Tarragon Sauce And Fingerling Potatoes

• For sauce
• 2 large bunch fresh tarragon (about 1 ounce total)
• 1 large bunch fresh chives (about 2/3 ounce)
• 1 large shallot
• 3/4 cup fresh flat-leaf parsley
• 1 cup mayonnaise
• 1/3 cup rice vinegar (not seasoned)
• 2 teaspoons Dijon mustard
• For fish
• 2 1/2 cups dry white wine
• 2 1/2 cups water
• 3 lbs salmon fillets, with skin
• 1 1/2 lbs pink fingerling potatoes or 1 1/2 lbs other new potatoes
• Garnish
• 1/2 lb cooked sugar snap pea, diagonally cut into thirds

1. Make sauce:
2. Pick enough tarragon leaves to measure 1/2 cup (do not pack).
3. Chop enough chives to measure 1/3 cup.
4. Coarsely chop shallot.
5. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
6. Sauce may be made 1 day ahead and chilled, covered.
7. Bring sauce to cool room temperature before serving.
8. Make Fish:
9. In a deep 10-inch skillet bring wine and water to a simmer, covered.
10. Cut salmon into 6 pieces and season with salt and pepper.
11. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
12. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
13. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
14. Salmon may be cooked 1 day ahead and chilled, covered.
15. Bring salmon to cool room temperature before serving.
16. Assemble:
17. Cut potatoes lengthwise into 1/8-inch-thick slices.
18. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
19. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
20. Season potatoes with salt and arrange salmon on top of potatoes.
21. Garnish salmon with peas.

for sauce, tarragon, fresh chives, shallot, fresh flatleaf parsley, mayonnaise, rice vinegar, mustard, white wine, water, salmon, potatoes, sugar snap pea

Taken from www.food.com/recipe/poached-salmon-with-tarragon-sauce-and-fingerling-potatoes-493318 (may not work)