Salmon Poached in Court Boullion and Braised Endive with Citrus

As a floral designer for the past 14 years (wow, that makes me sound really old...) Valentine's Day and the week leading up to it is a very hectic time for me. This year, with the holiday falling on a Sunday, it was a little different. The massive amount of deliveries, which usually are all on one crazy busy day, were stretched over several days.

My longest day of working wasn't even quite 14 hours. That might seem rather long, but as someone who has spent way too many pre Vday nights still poking flowers into arrangements at 1:00 in the morning, I was rather happy to be home before eleven. And the best part...I'm sitting at home in my jammies on Valentine's Day, writing about this dinner we had earlier in the week, instead out cranking of vases of roses and waiting on a long line of customers.

This week for Symon Sundays, Joanne, of Eats Well with Others, selected Salmon Poached in Court Bouillon and Braised Endive with Citrus, a meal that sounds fancy enough to be ordered while out at a really nice restaurant on Valentine's Day. But I'm sure that restaurant would do a much better job at presenting such a plate. Or at least remember to garnish it somehow, instead of just hurridly slapping it on a plate, as I did. (Something more like the lovely presentation done by Natashya, from Living in the Kitchen with Puppies.)

Oh well. At least it tasted good. We both enjoyed this, especially the fish. I've only recently began liking salmon, and I found myself scarfing this one down in a way that's very unlikely to help teach my little one table manners. Sage went so far as calling it phenomenal. The method of poaching in a liquid made of spices and aromatics is simple enough (although I still have to say I favor the ease of the delicious Broiled Salmon with Marmalade-Dijon Glaze we had recently.) This was a basic Court Boullion, and I would like to try some of the other flavor combinations Chef Symon gives.

It was the first time either of us had endives, and the verdict was: they were good. We didn't love them, but we didn't dislike them either. The endives are first browned, then brasied in a combination of fresh orange juice, honey, thyme and stock, which is later reduced to make a sauce. I found the sauce almost candylike in flavor (which must be an indication that I don't eat much candy) and a nice compliment to the natural bitterness of the endives.

Since I won't have another Valentine's Day off until 2016, I am just going to link you to Joanne, who has the recipes posted, so I can go spend this day with my two loves, my hubby and my little boy :)