Serves 4 by Bruno Tison
For the Nage
- 3 oz. Sliced white onion
- 3 oz. Sliced Carrot
- 2 oz. Sliced Celery
- 2 oz. Sliced Leek
- 2 oz. Sliced Fennel Bulb
- ¼ bu. Thyme
- 3 ea Bay leaves
- ¼ tarragon
- 15 ea Black Peppercorns
- 4 cloves Garlic
- 1 Qt. White Wine
- 2 Qt. Vegetable Stock or Spring Water
- 4 tbsp Extra Virgin Olive Oil
- 1 tbsp Salt
For the Salmon and Petit Vegetables
- 4 ea. 5 oz. Boneless skinless Loch Duart
- Salmon Fillets
- 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
- Chervil sprigs, Fennel Fronds, and the
- remaining Olive Oil
For the Nage
In a medium Stock Pot sweat all the vegetables over medium heat in the 3 tablespoons of the Olive oil
Add the white wine; bring to a boil, reducing by half
Add the Vegetable Stock, as well as the remaining herbs and spices. Continue to simmer for about 1 hour
Strain the Nage through a fine mesh chinous, cool and reserve
For the Salmon
In small rondeau bring the nage to a simmer.
Season the Nage with Salt to achieve the desired flavor.
When the nage is at a very light simmer, add the salmon fillets, reduce the heat to a very low flame and cover
Remove the salmon when the desired doneness is achieved.
For the Petit Vegetables
Add all the baby vegetables into a medium sauté pan with a small amount of the nage, as well as the butter.
Bring the mixture to a boil, reducing to form a glaze.
Arrange the Salmon on in the center of warm entrée sized bowls.
Place the Baby vegetables decoratively atop the salmon fillet.
Pour approximately 4 ounces of the hot Vegetable and White wine nage into the bowls
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.