Yield:
8 Servings
- 1
side of skinless fresh salmon
-
2 cups blanched haricots verts
-
3 Yukon gold potatoes, diced and blanched
-
3 red or yellow peppers, roasted, peeled, de-seeded and cut
into strips
-
2 heads of mizuna or another bitter green, such as frisée
-
2 pinches fresh thyme
-
4 ounces olive oil
-
2 ounces rice wine vinegar
-
1 shallot, peeled and minced
-
2 Tablespoons chopped fresh chervil
-
1 small tomato, peeled, seeded and diced small
Poaching
liquid:
- Enough
water to fill pot 3 inches from bottom
-
1 cup of white wine
-
Bouquet Garni (a bundle of cheese cloth filled with 4 parsley
stems, 1 sprig fresh thyme and 4-5 peppercorns)
-
3-4 lemon slices
Flip
salmon so the skin side is facing up. Place a slight incision
down the middle of the fish, from head to tail, with a paring
knife. "Fold" the fish in half along the newly formed
incision. Take the entire side and start to roll the fish up in
plastic wrap over and over until the fish starts to form a tight
log. Twist the loose ends and allow the fish to refrigerate for
at least 5 hours. In the mean time, assemble the poaching liquid
in a medium-large pot.
Remove
the fish from the refrigerator and with a very sharp knife, slice
salmon into 8 even portions, leaving the plastic in place to maintain
the shape of the rolled fish. Over medium heat, bring the poaching
liquid up to barely a simmer. Place the fish in the poaching liquid
for 7 minutes. Remove carefully from poaching liquid and cool
in refrigerator for no more than 3-4 hours. Salmon is best served
the day of preparation.
When
you are ready to serve the dish, combine the rice wine vinegar,
shallots and olive oil in a small bowl and whisk to combine. Place
potatoes, peppers, haricots verts and mizuna in a large mixing
bowl, toss with a few tablespoons of the vinaigrette and season
with salt, pepper and fresh thyme to taste. Evenly distribute
salad to center of 8 chilled plates. Carefully unwrap the salmon,
being careful to remove any stray pieces of plastic and place
onto salad. Drizzle some of the remaining vinaigrette over the
salmon and around the outside of the plate. Garnish with chopped
chervil and diced tomato and serve.
