Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 6 oz salmon fillets, 1 sm Turnip, julienned
Skinned 2 Sprigs fresh parsley,
1 qt Chicken stock Chopped rock or coarse
1 Rib celery, sliced (kosher) salt imported
1 md Carrot, peeled and Cornichon pickles
Julienned Horseradish sauce
1 md Leek, julienned

-----------------------------HORSERADISH SAUCE-----------------------------
1 tb Butter 1 tb Heavy (whipping) cream
1 tb Flour 2 tb Prepared horseradish
1 c Chicken stock Salt, to taste

In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery,
carrot, leek, and turnip until tender-crisp. Remove the vegetables from
the stock and keep warm. Poach the salmon fillets in the stock for 4
minutes, turn and poach for 3 minutes more until firm firm. (The salmon
should not flake or fall apart.) Transfer the salmon to warm soup plates,
Surround and sprinkle attractively with the poach vegetables and chopped
parsley. Ladle stock over salmon. Garnish plates with the rock/coarse
salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In
a saucepan over medium heat, melt the butter. Stir in the flour, with a
wooden spoon or wire whisk. Stir until smooth. Add the stock gradually,
stirring/whisking constantly until sauce is smooth. Whisk in the cream and
horseradish. Salt to taste. Stir until the sauce is smooth and thickened.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

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