Poached king salmon with carrots and leeks in vin blanc from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 46) by Tenney Flynn

  • shallots
  • bay leaves
  • carrots
  • chervil
  • leeks
  • lemons
  • parsley
  • white wine
  • fish stock
  • white mushrooms
  • peppercorns of your choice
  • king salmon
  • tarragon sprigs
  • EYB Comments

    Can substitute Atlantic salmon, halibut, sablefish, or hog snapper for king salmon; and tarragon for chervil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vin blanc butter sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Atlantic salmon, halibut, sablefish, or hog snapper for king salmon; and tarragon for chervil.

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