Poached salmon with leeks
Here is a recipe that includes the traditional use of leeks in a High Holy Day recipe. This light dish is a counterpoint to some of the heavier foods of the season.
Portion Size: 5 oz. cooked
1 quart white wine
1/2 gallon water
5 bay leaves
1 pound sliced onion
1/2 pound sliced carrots
1 pound sliced celery
5 sprigs fresh parsley
5 sprigs fresh thyme
10 lbs. salmon filet, cut into 6 oz. portions (AP)
1 tsp. salt
1/2 tsp. white pepper
2 1/2 lbs. julienned leeks
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. each, chopped fresh parsley and thyme
Olive oil spray
Heat oven to 325º F.
In a large saucepan, heat white wine, water, bay leaves, sliced onions, carrots, sliced celery, fresh parsley and thyme and let simmer 15 minutes.
Strain the liquid, discard the solids, and keep broth warm.
Season salmon with salt and white pepper, on both sides.
Season the leeks with salt, pepper and fresh herbs
Spray hotel pans with olive oil, and place a layer of leeks in bottom of pans.
Lay each piece of fish on top of the leeks.
Cover fish and leeks with the hot broth.
Cover hotel pans and cook in 325º F. oven for 5 to 7 minutes, until internal temperature of fish reaches a minimum of 145º F.
Transfer fish to serving platter or plates with the leeks and serve immediately.