Poached Salmon With Rhubarb

  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)

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