Salmon poached in Champagne

Ingredients

• 1-1/2 lb. salmon steak
• 4 md. carrot
• unpeeled
• 4 stalks celery
• including leaves
• 1/4 leek
• 1 cup mushrooms
• sliced
• 2 md. onion
• quartered
• skins included
• 1 tbsp. fresh basil
• 2 bay leaves
• 1 tbsp. dill weed
• fresh
• 2 cloves garlic
• minced
• 1 tsp. fresh parsley
• 1/2 tsp. pepper
• 1 tsp. salt
• 1 tsp. ground thyme
• 8 cups water
• 1 tbsp. all-purpose flour
• 1 cup half & half
• 1/2 cup grated Parmesan cheese
• 1 tbsp. margarine

Instructions

1. Add water to 6-10 qt.
2. pot.
3. Add carrots (unpeeled), celery, including leaves, leeks, onion (including skins), basil, bay leaves, garlic, parsley, thyme.
4. Bring to a boil and turn down heat to simmer.
5. Simmer for 1 hour.
6. After 1 hour, remove everything from stock with slotted spoon and discard.
7. Filter stock through fine mesh sieve or cheesecloth.
8. Debone salmon and add to strained stock.
9. Bring to a boil and simmer for about 5 to 7 minutes or until salmon is done (time varies depending on thickness of pieces.
10. Remove salmon from pot with slotted spoon and set aside.
11. Make a roux with flour and butter.
12. Boil stock (poaching liquid) until there is about 3 cups remaining.
13. Add half and half, salt, pepper and mushrooms.
14. Add roux to thicken.
15. Add salmon and simmer just until fish is re-heated.
16. Serve over boiled tiny red potatoes.
17. Top fish with Parmesan cheese as served.