Poached Orange-Fennel Salmon with Dill Crème
Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned the easy technique of oven-poaching fish in a foil pouch from her grandmother. (You'll need wide, heavy-duty foil.) The salmon works beautifully made a day ahead and served at room temperature. For a bit of green, top with fennel fronds, carrot tops, or chervil.Wine pairing: A Bordeaux Sauvignon Blanc-Semillon blend such as Château Villa Bel-Air from Graves, France (2013; $23). Elegant and floral, with the right balance of richness, body, and acidity to match the salmon.
This Story Originally Appeared On sunset.com
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Credit:
Thomas J. Story
Recipe Summary
Ingredients
Directions
Chef's Notes
Nutritional analysis is per serving with 1/4 cup Dill Crème.
Source
Maurice, Portland
Nutrition Facts
Per Serving:
448 calories; calories from fat 68%; protein 26g; fat 34g; saturated fat 10g; carbohydrates 7.6g; fiber 2.5g; sodium 473mg; cholesterol 99mg.