From JESSE COOL

2 servings

¾ pound fresh fish or shellfish
1 tablespoon vegetable oil
2 tablespoons chopped organic red onion
¼ cup coarsely chopped organic red bell pepper
2 garlic cloves, minced
½ cup cubed cooked organic potatoes
2 tablespoons crisp dry white wine
½ to ¾ cup clam juice or fish stock
1 to 2 tablespoons chopped fresh tarragon
1 to 2 tablespoons chopped fresh parsley
Salt and freshly ground pepper

Wash and shell the shellfish. Rinse the fish fillets and cut them into bite-size pieces. Cover and refrigerate.

Heat the oil in a 10-inch skillet over medium heat. Sauté the onion, bell pepper, and garlic until soft, about 5 minutes. Add the potatoes and cook, stirring, until warmed through and slightly browned, about 5 minutes. Add the wine, clam juice, tarragon, and parsley. Bring it to a simmer, and add the seafood. Cover and cook until the fish is flaky and the shellfish is cooked through, about 5 minutes. Season with salt and pepper to taste.

Do ahead: Clean and cut up the seafood. Prepare and cook the vegetable mixture. Refrigerate, covered.

In the morning (about 15 minutes): Rewarm the vegetables and proceed as directed.
~~

Organic Recipes, Organic Food, Local Food, Small Farms, Family Farms, Edible Landscapes, Shop Local – OrganicToBe.org

From GREG ATKINSON

Tarragon is one of those herbs that takes some getting used to. Before it became familiar to me through repeated exposure, I found its taste jarring. Now, its redolence is reassuring. A hint of anise, a note of basil, the simple fresh green of parsley, all these flavors and more are reflected in what I now consider the queen of all garden herbs. Poached salmon is another acquired taste. The first time I tried it, it seemed insipid compared to the rugged flavor of browned salmon off the grill or out of the sauté pan. Now, I appreciate the unadulterated taste of plain salmon cooked in a gentle bath of its own stock. Here, tarragon and fresh salmon play a nice duet. The flavors are highly complementary and uncomplicated.

4 skinless salmon fillets (about 8 ounces each)
1½ cups Salmon Stock (see below)
2 tablespoons organic butter
2 tablespoons flour
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup organic cream
3 tablespoons fresh organic tarragon leaves or 1 tablespoon dried tarragon
Sprigs of tarragon, for garnish

In a large skillet with a close-fitting lid, arrange the salmon fillets, skinned side down, in a single layer. Pour in the stock and place the pan over medium heat. Cover and let the liquid come to a boil. Reduce the heat to low. Poach the fillets gently for 10 minutes. Remove from heat and transfer the fillets to a warm platter. Melt the butter in a saucepan and add the flour, salt, and pepper. Stir until combined. Add the poaching liquid, the cream, and the tarragon. Bring the sauce to a full rolling boil, whisking to keep it smooth, then pour it over the poached salmon fillets. Decorate the salmon with sprigs of tarragon and serve at once.
~
Image Credit: © Casejustin | Dreamstime.com
~~

Organic Recipes, Organic Food, Local Food, Small Farms, Family Farms, Edible Landscapes, Shop Local – OrganicToBe.org