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
- Chop first 4 ingredients.
- Saute slowly until wilted.
- Add wine and reduce by half.
- Add fish stock, simmer 15 minutes.
- Strain, pressing down to extract all juices.
- Return to pan.
- Add salt, pepper, cream.
- Boil until slightly thickened, 3 to 4 minutes.
- 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)