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1
Preheat oven to 450 degrees F.
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2
Lightly rub the salmon fillets with 2 teaspoons olive oil, and season the top with salt and pepper.
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3
Place on a baking sheet and roast uncovered in the oven until firm and cooked through, but still slightly rare in the center, 10 to 12 minutes.
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4
Remove from the oven and let cool slightly before gently lifting the skin from the bottom of each fillet.
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5
Set aside.
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6
In a medium pot place the sliced potatoes and 1 teaspoon of salt.
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7
Cover with water by 2 inches, and bring to a boil.
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8
Reduce the heat and gently boil until the potatoes are just fork tender, about 7 minutes.
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9
Drain and rinse under cold running water.
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10
Drain and let cool.
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11
In a bowl, whisk together the mustard and lemon juice.
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12
Slowly drizzle in the remaining 1/2 cup olive oil and whisk until an emulsion is formed.
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13
Whisk in the lemon zest, thyme, remaining 1/2 teaspoon salt, and cayenne.
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14
In a bowl gently toss the cooked potato slices with some of the vinaigrette.
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15
Remove and arrange in a circular pattern on each of 4 plates.
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16
Top the potatoes with the cooled salmon fillets.
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17
Place the chopped artichoke hearts in the bowl and toss with the rest of the vinaigrette.
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18
Arrange the artichoke hearts around the salmon.
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19
Top the salmon with a little of the Choron Sauce.
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20
In a saucepan, combine the tomatoes, tarragon, shallots, vinegar, and wine, and bring to a boil.
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21
Reduce the heat to medium-low and simmer until reduced to a thick syrup and dark brown, about 20 minutes.
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22
Remove from the heat and add the parsley.
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23
Let cool while making the hollandaise sauce.
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24
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, salt, and cayenne together until pale yellow and slightly thick.
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25
(Be careful not to let the bowl touch the water.)
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26
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
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27
Add the tomato mixture to the sauce and whisk together until well blended.
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28
Place over a pot of warm water, off the heat, and cover to keep warm, stirring occasionally until needed.
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29
Combine all ingredients thoroughly and store in an airtight jar or container.
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30
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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31
Published by William and Morrow, 1993.
