That's a really fancy way of attempting to say: salmon grilled on a cedar plank with glazed turnips, carrots, onions and potatoes. I'm sure some one is bound to correct my Franglais, but I couldn't quite figure how to say 'cedar smoked barbecued salmon' in French without the title being a mile long. Technically, in France, when a dish is described as à la nivernaise it means that you're sure to find carrots and onions. I've thrown in some turnips (navets) and potatoes for heartiness.
This dish is low-cal, high taste, little preparation, and packs a lot of energy. If you signed up for my Chef's Challenge, it will fuel your next work-out! It's raining here in Paris, so I'm afraid my stats aren't so great (excuses, excuses). Cooking the salmon on a cedar plank adds smokiness and dries the outside flesh leaving the inside moist. I brushed a little olive oil over the top for magpie appeal and added a sprinkle of fleur de sel, but that's it!
For the vegetables, it's a one pot dish that can cook while the salmon is grilling. It's best to use baby vegetables and trim the tops of the baby turnips and carrots leaving 1/2" of the stem for that almost-country look. The veggies are simmered in a water, wine, and fresh herb combination. When they're done cooking, the veggies are separated and the liquid reduced. Swirl in some butter – et voilà! – you've got a very tasty glaze to pour over the vegetables. The cooking liquid becomes a tasty broth while simmering all those root vegetables and the flavor concentrates after reduction. It's subtle but tastes fancy!
PS. I'm cooking at a Chateau in Lyon this week, I'll be back next week hopefully with some neat pics and stories about "roughing" it in the paysanne.
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