Poached Salmon with Beurre Blanc
This recipe makes 6 servings
Ingredients
- 1 cup dry white wine
- 1 onion, sliced
- 2 celery stalks, sliced
- 6 sprigs parsley
- 2 bay leaves
- 1/2 lemon, sliced
- 1-1/2 tsp dried tarragon
- 1 tsp black peppercorns
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 6 salmon fillets, about 6 oz/175 g each
- 1/3 cup white wine vinegar
- 2 tbsp shallots, finely chopped
- 1 pinch white pepper or black pepper
- 1/2 cup cold butter, cut in small cubes
- 1 tbsp whipping cream
- 1 tbsp fresh chives or parsley, chopped
Preparation
In shallow Dutch oven or skillet large enough to hold fish in single layer, combine 6 cups (1.5 L) water, wine, onion, celery, parsley, bay leaves, lemon slices, tarragon, peppercorns, thyme and salt. Bring to boil. Simmer over medium heat for 20 minutes.
Add salmon to liquid. Cover and cook at bare simmer for 7 to 9 minutes or until fish flakes easily when tested. With slotted spatula, remove fish and keep warm. Strain, reserving liquid.
In saucepan, combine 1 cup (250 mL) of the reserved liquid, vinegar, shallots and pepper. Boil over high heat for 5 to 6 minutes or until reduced to 1/4 cup (50 mL).
Reduce heat to low; whisk in butter, 1 cube at a time, to thicken sauce. Whisk in cream. Serve over salmon. Garnish with chives.
- Keywords : Main Course; Fall; Salmon; Celery; White wine; Cream; Parsley;
Related content
-
Cider-Brined Turkey With Gravy
Brining marinates to the bone, ensuring a juicy turkey every time. We've created a lower-sodium...
-
-
Chili Chicken Pot Pies
Get two meals (one for now and one to freeze) from an economical whole chicken. If you don't feel...
-
King Ranch Chicken
I invented this recipe 20 years ago and my family just love it.
