James's Poached Salmon
6 8 ounce fresh salmon fillets
2 quarts water
2 celery stalks
1 small onion, chopped
1 teaspoon peppercorns
1 pint heavy cream
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon white pepper
6 ounces white wine
2 tablespoons chopped fresh dill
1 tablespoon tomato paste
1 clove garlic
2 tablespoons shallots
1/4 cup fish or chicken stock
Combine water, celery, onion and peppercorns in poaching pan. Bring to a low
boil. Place fish in poaching pan and cook to desired doneness. Internal
temperature 130F = medium rare, 140F = medium. In a separate pan melt butter.
Remove 1 tablespoon melted butter and combine with flour to make roux. Slowly
saute shallots until soft. Deglaze with white wine. Add fish stock and bring to
a low boil. Add slowly; cream, tomato, fresh dill, garlic and pepper. Stir
constantly. Reduce and thicken with flour mix. Serve with desired side dishes.
Serves 6.
1921 Major treaties signed at Washington Disarmament Conference limit naval
tonnage and pledge to respect territorial integrity of China.