Poached Wild Salmon Filet with arugula salad and apple sherry vinaigrette

Submitted by: Gary Klinefelter, Executive Chef, Shannopin Country Club, Pittsburgh, Pa.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
1 5-ounce wild salmon filet
arugula
for garnish argula sprouts
2 ozs. apple sherry vinaigrette (recipe follows)
court bouillon (recipe follows)

Procedure:
• Poach salmon in court bouillon until desired doneness is attained.
• In a small bowl, combine one cup arugula with one ounce apple sherry vinaigrette. Gently toss. Center a ring mold on desired plate. Place arugula inside mold. Unmold salad.
• Place poached salmon on top of arugula salad. Place micro arugula sprouts on top of salmon for garnish. Drizzle apple sherry vinaigrette around plate.

Chef’s Note: Salmon may be served chilled or hot.

For the Apple Sherry Vinaigrette:
Amt Ingredient
2 ozs. plus 1 tbsp. vinegar
2 ozs. plus 1 tbsp. turbinado sugar
3 sprigs thyme, stripped and chopped
2 ozs. plus 1 tbsp. apple juice
5 ozs. grapeseed oil
2 ozs. plus 1 tbsp. extra-virgin olive oil
2 tbsp. chopped flat leaf parsley
1/2 shallot, peeled
1 clove garlic
1 Granny Smith apple, brunoise
to taste kosher salt and freshly cracked
black pepper

Procedure:
• In a blender, combine all ingredients except apples and herbs. Blend until all is incorporated.
• Add apples and herbs. Season with salt and fresh cracked black pepper.

For the Court Bouillon For Poaching:
Amt Ingredient
5 qts. water
1 cup white vinegar
2 tbsp. salt and white pepper
2 carrots, sliced, unpeeled
1 onion, peeled and diced
2 celery ribs, chopped
celery leaves, chopped
3 sprigs parsley, chopped
1 tsp. leaf thyme
2 bay leaves

Preparation:
• Chop all of the herbs and vegetables coarsely. Bring to a boil covered; simmer 20 minutes. Strain, then add salt and pepper.