sportsman fishing adventures limited



 




Salmon Poached with Shallots & Parsnips

4 parsnips, peeled and divided
1 bunch fresh parsley, washed
2 cups white wine
1 can (14.5-oz.) vegetable stock
1 cup thinly sliced peeled shallots, divided
2 carrots, peeled and julienned, trimmings saved
4 (6-oz.) boneless, skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons chopped fresh chives

Preheat oven to 425°F. Cut 2 of the parsnips into julienne strips and the remaining 2 into 1-inch pieces; reserve stems. Pick stems from parsley, reserving both stems and tops; set aside. Bring a medium saucepan of water to a boil over high heat. Add julienned parsnips, cooking until just tender-crisp, about 1 minute. Using a slotted spoon, remove to a sieve and immediately cool under cold running water; reserve. Add remaining parsnip chunks to boiling water, cooking until tender, about 4 minutes. Drain and transfer to a food processor or blender; purée until smooth; set aside. In a large saucepan, combine white wine, vegetable stock, 2 tablespoons shallots, reserved parsley stems and vegetable trimmings from parsnips and carrots. Bring to a simmer over medium-high heat, cooking until reduced to 2 cups, about 10 minutes. Strain, collecting the reduced liquids and discarding vegetables; set aside to cool. Spread remaining shallots, julienned carrots and julienned parsnips across the bottom of a large ovenproof, nonstick skillet. Place salmon fillets over vegetables in a single layer. Season with salt and pepper. Pour enough of the cooled liquid into skillet to reach halfway up salmon. Fit a piece of parchment paper over pan to act as a lid. Place skillet over high heat and bring to a simmer. Transfer skillet to the lower rack of oven and cook until done, about 3-5 minutes, depending on the thickness of the salmon. Carefully remove skillet from oven and return to stove. Remove and discard parchment paper. Remove salmon and hold warm. Bring cooking liquid to boil over high heat. Add reserved parsnip purée and cook until slightly thickened, about 3 minutes. Add chives and taste for seasoning. Spoon sauce over salmon. Garnish with a few reserved parsley sprigs and serve. Serving Size: 4.



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