Poached Salmon with Lemon Crisps and Meyer Lemon Cream

For the court bouillon:
2 celery stalks
2 onions
2 carrots
3 bay leaves
2 cups white wine
12 cups water
1 teaspoon peppercorns

For the salmon:
1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions
(approximately 5 ounces each)

For the Meyer lemon cream:
5 garlic cloves
2 shallots, sliced
1 Meyer lemon, peel removed and juiced
4 cups white wine
4 cups heavy cream
1 tablespoon turmeric
Salt

For the lemon crisps:
4 cups vegetable oil
2 lemons
1 1/2 cups rice flour
Watercress, for garnish


For the court boullion: Place all ingredients in a large stock pot and
let simmer for 30 to 40 minutes. Strain the stock and season with salt. In
a shallow roasting pan, bring the stock to just below a simmer. Fully
submerge the portion cut pieces of salmon in the stock and cook to desired
doneness. Remove the portions with a spatula and chill until service.

For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels,
and white wine in a pot over medium heat and allow the wine to reduce by
half. Add the heavy cream and bring to a boil. Whisk in the turmeric.
Season with salt and the juice of the Meyer lemon. Strain through a sieve
to remove the garlic, shallots, and lemon peel. Chill until service.

For the lemon crisps: 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. Using a sharp mandolin, slice the lemons into
thin rings about 1/16th of an inch. Coat each ring individually in the
rice flour and fry in the hot oil until it begins to slightly brown.
Remove from the oil and place on a paper towel and allow them to sit for a
minute to fully cook.



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