Poached Salmon with Scallion-Chive Sauce
Scallion -Chive Sauce:
2 tsp butter
1 cup sliced scallions(green onions)
1/4 cup celery, diced
3/4 cup white wine
1 bay leaf
2 cups fish stock
3 tablespoons heavy cream
4 (7oz.) pieces of salmon
8 cups vegetable stock
2 tablespoons fresh chives, finely chopped
Melt the butter in a saucepan over medium heat, then saute the scallions, and celery for 7-9 minutes or until tender. Add the white wine and bay leaf. reduce by 1/3. Add fish stock and reduce by 1/3. Add cream and bring to a simmer.
Remove the bay leaf. Puree sauce in food processor. Pass through a sieve. Keep sauce warm while preparing the salmon.
Place the salmon and vegetable stock in a large flat saucepan. Cut the lemon in half and squeeze the juice into the stock, then add the lemon halves.
Over medium heat, bring salmon to a simmer(do not boil) and poach for 3-4 minutes. Remove pan from heat and let salmon sit in the stock for 2 minutes.
Remove and discard the lemon halves. Carefully remove the salmon, place on serving plates and pour the warm sauce over the top. Garnish with chopped chives.