“Until I discovered cooking, I was never really interested in anything.”
It feels like a quote kind of day, so we found one by Julia Child. The more I read, the more in love with cooking I became. If you have any quotes about cooking, please post them in the comments.
Let’s get straight to the recipe, courtesy Chef Franklin Biggs.
Poached Salmon in Tomato Broth:
3 lb. Salmon fillet, cut into 5 ounce portions about 1 inch thick
6 potatoes, peeled
1 cup pesto
To taste salt and pepper
1 onions, chopped
3 TB roasted garlic
8 roma tomatoes, chopped
1 cup white wine
1/4 cup fresh basil
As needed salt and pepper
Boil the potatoes in water, cool. Whip in the mixer with pesto and olive oil to obtain a good texture. Season to taste and keep warm.
Saute the onion, garlic and tomatoes and add the white wine. Add 3 cups water and simmer for 10 minutes. Season the fish, and add to the broth. Poach for 10 minutes. Remove the fish and reserve. Bring the broth to a boil, strain and season to taste. Just before serving add the fresh basil and a little roasted garlic.
Serve the fish in a shallow bowl on top of the mashed potatoes surrounded with the tomato broth.
We have one more quote from Julie Child: “Bon a petiet.”