-
1
Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes.
-
2
Strain the stock and season with salt.
-
3
In a shallow roasting pan, bring the stock to just below a simmer.
-
4
Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness.
-
5
See Chef's Note 1.
-
6
Remove the portions with a spatula and chill until service.
-
7
See Chef's Note 2.
-
8
Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half.
-
9
Add the heavy cream and bring to a boil.
-
10
Whisk in the turmeric.
-
11
Season with salt and the juice of the Meyer lemon.
-
12
Strain through a sieve to remove the garlic, shallots, and lemon peel.
-
13
Chill until service.
-
14
In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons.
-
15
Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch.
-
16
Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown.
-
17
Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.
-
18
On a nice serving platter, make an even coat of the lemon cream sauce.
-
19
Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.
-
20
Chef's Note 1: Depending on the size of the portions this usually takes about 8 to15 minutes.
-
21
Chef's Note 2: The salmon can be cooked a day ahead.
