Getting to the last of spring's goodies.
Getting to the last of spring's goodies. Poached Copper River sockeye with a strawberry tarragon topping, and asparagus for dinner.
The poaching liquid was white wine, shallots, fresh tarragon, black peppercorns, one bay leaf. The strawberry stuff was fresh strawberries, fresh tarragon, shallots, fresh lemon juice and zest. I don't know if there's an official culinary term for this sort of thing, but would do again.
A thing that is cool: we can buy Copper River salmon that has never been frozen, because it was pulled out of the river that morning.
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