Recipes 2009
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Prep Time: 30 Minutes
Yields: 6 (6-ounce) Servings

Of all the fish used for poaching, none is more flavorful than salmon. Here, the humble potato is elevated to create a magnificent sauce to enhance the delicious dish.

Ingredients for courtbouillon:
4 ounces dry white wine
1 gallon water
2 cups peeled, diced carrots
½ cup diced white of leek
2 cups diced onions
1 cup diced celery
4 chopped garlic cloves
5 sprigs parsley
1 sprig thyme
1 bay leaf
10 white peppercorns, crushed
3 coriander seeds
salt to taste
1 tbsp fish base (optional)

In a large saucepan, bring white wine and water to a boil. Add all remaining ingredients, except salt and allow to simmer for 20 minutes. Season with salt and strain through a fine sieve.

Ingredients for poached salmon:
6 (6-ounce) salmon fillets
courtbouillon liquid
chive potato sauce (see recipe)

Bring liquid to a rolling boil. Place salmon in a 9" x 13" baking pan. When ready to serve, pour boiling liquid over fish. Cover quickly with clear wrap and allow to set 10–15 minutes or until done (warm, moist fish with a cool pink center). Place one poached fillet in the center of plate and top with warm chive potato sauce.


Prep Time: 30 Minutes
Yields: 6 Servings

The Germans of Louisiana used the humble potato to create many hearty dishes. Often, a creative twist was added to the vegetable to give it flair. Chive potato sauce, which is delicious under grilled fish, is a great example of one of these inventive potato recipes.

2 tbsps sliced chives
1 large white potato, cut in ½-inch cubes
5 ounces hot courtboullion (see recipe)
salt and black pepper to taste

Boil potato in lightly-salted water until tender. Strain and place in food processor with half of  (boiling) courtboullion. Purée completely then add remaining stock. Blend until smooth, but do not overmix. Fold in chives, salt and pepper. NOTE: This sauce must be made immediately before serving. If it sits, it will solidify.






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