Le Bernadin Poached Salmon
Makes 4 servings

1 large (1-1/2 pound fresh wild caught salmon fillet with skin on one side
1 pint water
3 tablespoons all-purpose flour
¼ cup dry white vermouth
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh orange juice
½ teaspoon dijon mustard
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 cup Fresh Express spring mix salad greens

Au jus
1 cup water
¼ cup orange juice
1 teaspoon chicken base
1 teaspoon peanut sauce
Steamed new potatoes
Chanterelle Mushrooms
hand full pea shoots

Heat water in a large skillet to boiling. Meanwhile, dissolve flour in ¼ cup cold water and season to taste with sea salt and coarse cracked black pepper. Whisk flour mixture into boiling water, then pour in vermouth, lemon and orange juice.

Boil until it thickens, adjusting seasoning with additional salt and pepper. Reduce heat so that mixtureis no longer boiling. On a thermometer, it will read 180° F.
In a small bowl, whisk sherry vinegar and Dijon mustard, then add oil. Set it aside.

Generously season fish fillets with salt and pepper and place them in the poaching liquid with a few chanterelles thrown in.

Poach just until fish is barely warm in the middle. Just moments really. Using a large spoon, scoop poaching liquid over the fish as it cooks. It's what my grandmother did to cook eggs in fat, what she called "basting".

While the fish poaches, toss Fresh Express greens with vinaigrette and divide among the dinner plates. Arrange coins of sliced, cooked potatoes in a line down the middle of the plate.

Place fish fillet on the potato coins. Spoon Jus over the fish, add bits of chanterelle and serve at once.