Anononymous 8-10-05

Tarragon sauce

1 oz of tarragon ( 4 bunches ) - see below

2 large bunches of chives, about 2/3 oz.- see below

2 large shallots

1 1/2 cups fresh flat leaf parsley

2 cups mayonnaise

2/3 cup plain rice wine vinegar

4 Tsp. Dijon mustard

Salmon:

5 cups water

5 cups dry white wine

1 6 lb salmon fillet, skin on

kosher salt, pepper

I find the tarragon sauce also delicious for grilled chicken, poached vegetables

and even for potato salad! For sauce: Measure do not pack enough

tarragon to make one cup and enough chives to make 2/3 cup. Coarse

chop shallot. In food processor puree tarragon, chives and shallot

with remaining sauce ingredients until smooth. Season with salt and

pepper. Chill. Bring to room temperature before use. May be made one day

ahead of time. Salmon. Bring wine and water to a simmer in deep pan

with lid. Cut salmon into 12 equal pieces. Submerge 3 pieces at a

time, skin side down,in simmering liquid about 8 minutes or cooked

through- repeat with remaining salmon pieces. Add more water as needed to keep salmon submerged. When cool, remove skin from salmon if desired. To

serve\\\