← Back to Search Results
poaching French
Poached Salmon Fillets with Butter Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Filet de Saumon Poche Sauce Beurre Blanc

Poaching small fish or fish fillets is a quick technique used in French retardates. Although classically such a dish would be made by poaching the fish in a court bouillon (light vegetable stock), I find the use of court bouillon advantageous only when poaching fish to be served cold. So I just poach fish fillets (salmon as here, or another thick fish such as sea bass or striped bass) in water, sometimes adding an acid such as vinegar, wine, or lemon juice if the fish is not extremely fresh.

The traditional sauce for poached fish is Hollandaise but I prefer to serve it with the sauce beurre blanc. You should have everything you want to serve ready before starting to poach the fish since it cooks in just a few minutes.

Yield: Serves 6

Ingredients

  • 3 pounds salmon fillet, skinned, but into individual serving pieces, and rinsed well in cold water
  • 1/3 cup distilled vinegar, juice of 1 lemon, or 1 cup dry white wine (optional*)
  • Sauce Beurre Blanc

Directions

1. Place enough water in a large nonaluminum skillet or Dutch oven to cover the fillets by an inch or more and bring to a boil. If the fish is not extremely fresh; add the vinegar, lemon juice, or white wine.

2. Place the fish into the boiling water and adjust the heat so that the water barely simmers; do not let it boil.

Cooking time is approximately 10 minutes per inch of thickness of the fish. When done, the fish will he firm yet springy to the touch.

3. Remove the fish from the water using a skimmer or slotted spoon and drain on paper towels.

4. To serve: Place the fish on warm plates or a platter and cover with sauce beurre blanc.

Notes

* If the fish is not absolutely fresh, add one of these three acidic ingredients to rejuvenate the fish’s flavor. I most often use vinegar.


© 1988 Richard Grausman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional Information does not include Sauce Beurre Blanc. For nutritional information on Sauce Beurre Blanc, please follow the link above.

466kcal (23%)
20mg (2%)
9mg (15%)
0mcg RAE (0%)
813mg
61mg
46g
0g
0g
0g
123mg (41%)
132mg (6%)
7g (34%)
30g (46%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
new-american-table New American Table
by Marcus Samuelsson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?