Olive Oil Poached Salmon with Israeli Couscous Broth
Makes 6-7 Servings
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WINE PAIRING | |
|---|---|---|
| White Burgundy or Oregon Pinot Noir | ||
Oil poaching is a great technique for cooking fish fillets as it keeps the fish from drying out while imparting additional infused flavor from garlic and herbs. Olive oil poached salmon can be very rich, so the vinegar braised endive adds perfect brightness.
INGREDIENTS
- 36oz Salmon Fillets, skin removed (how to remove fish skin)
- 1 tbsp Oil for the couscous
- ½ cup of Onion, finely chopped
- 2 cups of Israeli Couscous
- 3 cups of Chicken Stock (you could substitute vegetable stock)
- 3 Endives
- ¼ head of Garlic, cloves crushed with skins on
- 4 sprigs fresh Thyme
- ½ cup Red Wine Vinegar
- 3 cups Traditional Fish Fumet
- 3 tbsp Butter
- Enough Olive Oil to cover the salmon in a pot
- Salt to taste
DIRECTIONS
1
2
3
4
Simmer the couscous until tender (about 15 minutes).
5
Keep warm for serving soon, or if you’ll be serving it later, immediately toss with a little olive oil and spread out on a sheet pan to cool.
6
7
8
Combine the vinegar and the butter in a separate pot, bring to a simmer, add the endive leaves and let them braise until tender. Add salt to taste.
9
Combine the couscous and the fish fumet in a frying pan. Gently reheat, stirring until the couscous pearls separate and are heated through. Season with salt.
10
Pour the broth & couscous into individual serving bowls. Put the poached salmon on top, and then the braised endive on top of that. Garnish with fresh parsley if desired.
