Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      6 oz          salmon fillets
                        skinned
   1      quart         chicken stock
   1      rib           celery -- sliced
   1      medium        carrot -- peeled and
                        julienne
   1      medium        leek -- julienne
   1      small         turnip -- julienne
   2      sprigs        fresh parsley
                        chopped rock or coarse
                        (kosher) salt imported
                        cornichon pickles
                        horseradish sauce
                        -----horseradish sauce-----
   1      tablespoon    butter
   1      tablespoon    flour
   1      cup           chicken stock
   1      tablespoon    heavy -- (whipping) cream
   2      tablespoons   prepared horseradish
                        salt -- to taste

Preparation:

In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm. (The salmon should not flake or fall apart.) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX