---------- Recipe via Meal-Master (tm) v8.02
  
       Title: POT AU FEU OF SALMON
  Categories: Seafood
       Yield: 2 servings
  
       2    6 oz salmon fillets,
            Skinned
       1 qt Chicken stock
       1    Rib celery, sliced
       1 md Carrot, peeled and
            Julienned
       1 md Leek, julienned
       1 sm Turnip, julienned
       2    Sprigs fresh parsley,
            Chopped rock or coarse
            (kosher) salt imported
            Cornichon pickles
            Horseradish sauce
 
 ---------------------HORSERADISH SAUCE---------------------
       1 tb Butter
       1 tb Flour
       1 c  Chicken stock
       1 tb Heavy (whipping) cream
       2 tb Prepared horseradish
            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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