CHEF’S CORNER: CITRUS POACHED SALMON FILET

citrus peached salmon

Citrus Stock
1 Large onion, diced
1 Large carrot, diced
1 Sprig of thyme
1 Bay leaf
4 Whole oranges
1 C. white wine
1 Lemongrass leaf
4 Cloves garlic

Directions
Add all ingredients together, simmer for one hour and strain. Keep hot in a double broiler.

Arborio Rice
1 C. Arborio rice
½ Tsp. saffron
1 oz. butter
2 C. citrus stock
Salt and pepper to taste

Directions
Slowly cook rice with 1 cup of stock, butter and saffron. Add remaining stock and cook until rice is al dente.

Ortanique Beurre Blanc
1 Small onion
2 Stalks celery
1 C. heavy cream
2 oz. Grand Marnier cognac
1 oz Ortanique juice
3 Cloves garlic
2 C. white wine
10 Black peppercorns
1 Bay leaf
1 lb. unsalted butter, diced
2 Whole limes
Oil for cooking
Salt and pepper to taste

Directions
In large pot, sweat onions, celery and peeled garlic in oil until tender. Add white wine, peppercorns and bay leaf. Allow to reduce by about ¼. Add heavy cream and reduce to half. Slowly mix in diced butter with a whip until creamy. Continue slowly stirring, adding lime juice, salt and pepper, Ortanique juice and Grand Marnier.
Add salmon, skin side down. Cover and cook for 5-10 minutes, until flakey. Do not overcook. Remove salmon. Strain sauce and stage in double boiler pan.
Plate rice and salmon, drizzle both with sauce, or leave on the side, depending on preference.

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