Poached Filet of Loch Duart Salmon, White Wine and Vegetable Nage, Petit Baby Vegetables (gluten/dia

By:: The Fairmont Sonoma Mission Inn & Spa
Posted:: 12/16/2010

Ingredients

Yield:: Serves 4

For the Nage
- 3 oz. Sliced white onion
- 3 oz. Sliced Carrot
- 2 oz. Sliced Celery
- 2oz. Sliced Leek
- 2 oz. Sliced Fennel Bulb
- ¼ bu. Thyme
- 3 ea Bay leaves
- ¼ Tarragon
- 15 ea Black Peppercorns
- 4 Garlic cloves
- 1 Qt. White Wine
- 2 Qt. Vegetable Stock or Spring Water
- 4 tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Salt
For the Salmon and Petit Vegetables
- 4 ea. 5 oz. Boneless skinless Loch Duart Salmon Filets
- 12 ea. Baby Turnips, Peeled and Blanched until Tender
- 12 ea. Baby Sweet Carrots, Peeled and Blanched until tender
- 12 ea Blue Lake Beans Cleaned and Blanched until tender
- 12 ea. Baby Fennel, Cleaned and Blanched until tender
- 2 tsp. Whole butter
To Garnish:
- Chervil sprigs, Fennel Fronds, and the remaining Olive Oil.

Preparation

Difficulty:: easy
Time:: 20 Minutes
Total Time:: 1.5 Hours

For the Salmon
- 1. In small rondeau bring the nage to a simmer.
- 2. Season the Nage with Salt to achieve the desired flavor.
- 3. When the nage is at a very light simmer, add the salmon filets, reduce the heat to a very low flame and cover.
- 4. Remove the salmon when the desired doneness is achieved.
For the Petit Vegetables
- 1. Add all the baby vegetables into a medium sauté pan with a small amount of the nage, as well as the butter.
- 2. Bring the mixture to a boil, reducing to form a glaze.
To Plate:
- 1. Arrange the Salmon on in the center of warm entrée sized bowls.
- 2. Place the Baby vegetables decoratively atop the salmon filet.
- 3. Pour approximately 4 ounces of the hot Vegetable and White wine nage into the bowls.
- 4. Garnish the dish by placing the fennel fronds and chervil sprigs atop the baby vegetables, drizzle the remaining extra virgin olive oil into the nage on each bowl.

Other Notes

Health conscious diners will find flavorful choices and convenience on the menu at Fairmont hotels worldwide with Lifestyle Cuisine Plus, a new program catering to guests with specific diet-dependent conditions such as diabetes, heart disease and gluten free, as well as unique dietary preferences including, macrobiotic, raw and vegan diets. Utilizing cutting-edge recipe software, along with their inherent culinary flair, Fairmont chefs have committed to preparing special dietary and allergy-specific meals to fit with guests' requests for caloric and nutritional requirements. Guests with specific food allergies and sensitivities will also be invited to have a direct conversation with the chef in order to plan their food options during their stay. Fairmont Lifestyle Cuisine Plus is an extension of Fairmont Lifestyle Cuisine, which is targeted to the most common dietary requests found among guests, such as low-fat, vegetarian and low-carbohydrate concerns.Health conscious diners will find flavorful choices and convenience on the menu at Fairmont hotels worldwide with Lifestyle Cuisine Plus, a new program catering to guests with specific diet-dependent conditions such as diabetes, heart disease and gluten free, as well as unique dietary preferences including, macrobiotic, raw and vegan diets. Utilizing cutting-edge recipe software, along with their inherent culinary flair, Fairmont chefs have committed to preparing special dietary and allergy-specific meals to fit with guests' requests for caloric and nutritional requirements. Guests with specific food allergies and sensitivities will also be invited to have a direct conversation with the chef in order to plan their food options during their stay. Fairmont Lifestyle Cuisine Plus is an extension of Fairmont Lifestyle Cuisine, which is targeted to the most common dietary requests found among guests, such as low-fat, vegetarian and low-carbohydrate concerns.

Poached Filet of Loch Duart Salmon, White Wine and Vegetable Nage, Petit Baby Vegetables (gluten/dia

Ingredients

Preparation

Other Notes

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