Frank's Recipes! Salmon Poached in Champagne

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Salmon Poached in Champagne

Servngs: 6

1-1/2 pounds Salmon steak
4 medium Carrot, unpeeled
4 stalks Celery, including leaves
1/4 Leek
I cup Mushrooms, sliced
2 medium Onion, quartered (including skins)
1 Tablespoon Basil, fresh
2 Bay leaf
1 Tablespoon Dill weed, fresh
2 teaspoons Garlic clove, minced
1 teaspoon Parsley, fresh
1/2 teaspoon Pepper
1 teaspoon Salt
1 teaspoon Thyme, ground
8 cups Water
1 Tablespoon All purpose flour
1 cup Cream half and half
1/2 cup Parmesan grated,
1 Tablespoon Margarine

Add water to 6-10 qt pot. Add carrots (unpeeled), celery, including leaves, leeks, onion (including skins), basil, bay leaves, garlic, parsley, thyme. Bring to a boil and turn down heat to simmer. Simmer for i hour. After i hour, remove everything from stock with slotted spoon and discard. Filter stock through fine mesh sieve or cheesecloth. Debone salmon and add to strained stock. Bring to a boil and simmer for about 5 to 7 minutes or until salmon is done (time varies depending on thickness of pieces. Remove salmon from pot with slotted spoon and set aside. Make a roux with flour and butter. Boil stock (poaching liquid) until there is about 3 cups remaining. Add half and half, salt, pepper and mushrooms. Add roux to thicken. Add salmon and simmer just until fish is re-heated. Serve over boiled tiny red potatoes. Top fish with Parmesan cheese as served.