Poached Salmon With Lobster Potatoes And Veal Glace Recipes

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Steps:

• Melt 1/2 cup of butter in a large pot over medium-low heat. Add garlic, onion, fennel, leek, orange and bell pepper and sweat until soft. Add wine, 3 cups of water and bay leaves and simmer for 20 minutes. Strain, discard the solids and season with salt and pepper. Set aside.
• Boil the potato until soft and pass through a food mill. While still hot, whisk in 6 tablespoons of butter, bit by bit, allowing each to melt before adding the next. Whisk in the creme fraiche, then fold in the lobster, bacon and parsley. Season with salt and pepper. Keep warm in a double boiler, for no more than 15 minutes.
• Heat the broth to a simmer in a pan that will allow the salmon to be completely submerged. Poach until medium rare, about 3 minutes, turning once. Remove from broth and season lightly with salt and pepper. Heat the veal glace.
• Place a large dollop of lobster potatoes in the center of each plate and top with salmon. Drizzle glace around potatoes and garnish salmon with tarragon. Serve immediately.

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

Steps:

• Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
• Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a 1/2-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
• Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
• To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.