Poached Salmon With Rhubarb

• 4 stalks rhubarb
• 1 medium onion
• 1 carrot
• 1 clove garlic
• Butter
• 1 cup white wine
• 2 cups fish stock
• 2 cups heavy cream
• 1/4 cup rhubarb, julienned
• 1/4 cup leeks, julienned
• 2 pounds fresh spinach, washed
• 3 cups dry white wine, approximately
• 3 pounds salmon fillet, boned and skinned

1. Chop first 4 ingredients.
2. Saute slowly until wilted.
3. Add wine and reduce by half.
4. Add fish stock, simmer 15 minutes.
5. Strain, pressing down to extract all juices.
6. Return to pan.
7. Add salt, pepper, cream.
8. Boil until slightly thickened, 3 to 4 minutes.
9. Set aside and keep warm.

stalks rhubarb, onion, carrot, clove garlic, butter, white wine, fish stock, heavy cream, rhubarb, leeks, fresh spinach, white wine, salmon fillet

Taken from cooking.nytimes.com/recipes/3414 (may not work)