Poached Salmon With Tarragon Sauce And Fingerling Potatoes - cooking recipe

Ingredients

For sauce
2 large bunch fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leaf parsley
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard
For fish
2 1/2 cups dry white wine
2 1/2 cups water
3 lbs salmon fillets, with skin
1 1/2 lbs pink fingerling potatoes or 1 1/2 lbs other new potatoes
Garnish
1/2 lb cooked sugar snap pea, diagonally cut into thirds

Preparation

Make sauce:
Pick enough tarragon leaves to measure 1/2 cup (do not pack).
Chop enough chives to measure 1/3 cup.
Coarsely chop shallot.
In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
Sauce may be made 1 day ahead and chilled, covered.
Bring sauce to cool room temperature before serving.
Make Fish:
In a deep 10-inch skillet bring wine and water to a simmer, covered.
Cut salmon into 6 pieces and season with salt and pepper.
Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
Salmon may be cooked 1 day ahead and chilled, covered.
Bring salmon to cool room temperature before serving.
Assemble:
Cut potatoes lengthwise into 1/8-inch-thick slices.
In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
Season potatoes with salt and arrange salmon on top of potatoes.
Garnish salmon with peas.