Poached Chinook With Poblano And Peach Butter Sauc

• SALMON
• 2 tttt7 ounce thick cut fillets of boneless salmon
• POACHING
• 2 quartstttater
• 1/3 cuptttirin
• 2 ttttbay leaves
• ? cuptttamari sauce
• 1 tablespoonttthole black peppercorns
• 1/4 ouncetttinger, fresh, thin sliced
• That is for the salmon.
• This is for the buerre blanc:
• 1 cupttttwhite wine
• 1/2 cupttteach puree
• 2 tablespoonsttpoblano pepper, minced
• 2 bulbsttthallot, minced i.e. fine dice
• 6 ouncestttold butter cut in quarter ounce slices
• 1/2 teaspoontttalt and pepper blend

1. Poach:
2. Bring poaching liquid to boil, and turn down to a simmer. Temperature will still be around 212 degrees, but not a rolling boil, a simmer. Let water cook for about ten minutes, and then add the salmon. Poach for ten minutes. The salmon will be about 120 degrees internal temperature when it is cooked. Be careful not to overcook as the meat will become chalky and will lose the great flavor and texture of wild meat.
3. The Sauce:
4. Put the shallot, poblano, vinegar and wine in a high-sided sauce pan. Turn heat on high and boil the wine down to almost four tablespoons of liquid. Add peach puree and cook till it boils and reduces to 6 six tablespoons liquid.tow, use a flexible wire whisk to stir. Remove from heat and quickly stir in the butter one slice at a time. You may have to return to the heat halfway through, but only do so if the sauce begins to congeal and not just thicken. WHISK FAST. Do so until all the butter is incorporated into the wine shallots. Add salt and pepper.
5. Use immediately.

salmon, salmon, water, mirin, bay leaves, tamari sauce, black peppercorns, ginger, salmon, white wine, puree, pepper, shallot, cold butter, salt

Taken from www.epicurious.com/recipes/member/views/poached-chinook-with-poblano-and-peach-butter-sauc-1201404 (may not work)