Pot Au Feu of Salmon
| Yield: | 2 Servings |
| Categories: | Seafood |
| 2 | 6 oz salmon fillets, | |
| Skinned | ||
| 1 | qt | Chicken stock |
| 1 | Rib celery, sliced | |
| 1 | md | Carrot, peeled and |
| Julienned | ||
| 1 | md | Leek, julienned |
| 1 | sm | Turnip, julienned |
| 2 | Sprigs fresh parsley, | |
| Chopped rock or coarse | ||
| (kosher) salt imported | ||
| Cornichon pickles | ||
| Horseradish sauce | ||
| HORSERADISH SAUCE | ||
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1 | c | Chicken stock |
| 1 | tb | Heavy (whipping) cream |
| 2 | tb | Prepared horseradish |
| Salt, to taste |
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