Serves 4 with leftovers
|1||teaspoon olive oil|
|1||large shallot, thinly sliced|
|3||cloves garlic, thinly sliced|
|1||cup white wine|
|8||cups chicken stock|
|Salt and pepper, to taste|
|2¼||pounds skinless, boneless salmon, cut into 6 equal pieces|
|2||cups shelled peas (fresh or frozen)|
|Juice of ½ lemon|
|¼||cup (½ stick) butter|
|2||tablespoons chopped fresh chives|
|2||tablespoons chopped fresh parsley|
|2||tablespoons chopped fresh dill|
1. In a large, deep skillet over medium heat, heat the oil. Add the shallot and garlic and cook, stirring often, for 2 minutes. Add the wine, stock, salt, and pepper and bring to a simmer. Let the mixture bubble for 2 minutes.
2. Reduce the heat to medium-low. Place salmon in the liquid. Cover and cook for 5 minutes. With a slotted spoon, remove fish from liquid, and reserve 2 pieces for the bollito.
3. Transfer 1½ cups of the cooking liquid to a saucepan. Bring to a boil. Cook for 5 minutes. Reserve the poaching liquid remaining in the skillet (about 6 cups) for the bollito.
4. To the liquid in the saucepan, add the peas. Cook for 2 minutes. Add lemon juice and butter. Remove the pan from the heat. Stir until the butter is incorporated. Stir in all but 1 teaspoon of each of the herbs.
5. Place 1 piece of fish on each of 4 plates. Top with peas and sauce and garnish with the remaining herbs. Karoline Boehm Goodnick