Poached Salmon with a Herb Sauce

 

For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.

 

Poached Salmon with a Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 salmon fillets
  • 1 lemon
  • 1 bay leaf
  • a few peppercorns
  • 1 tbsp tarragon vinegar
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 170g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • salt and freshly milled black pepper


  • To serve
  • baby potatoes and green beans

  • You will also need a large shallow frying pan/skillet with lid


  1. Method
  2. This is one dish where everything needs to be prepared before starting to cook.

  3. First, have four plates warming in the oven.

  4. Now, cut four slices from the lemon and then juice the remainder.

  5. Lay the salmon fillets side by side in the shallow pan/skillet.

  6. Add the lemon slices, bay leaf, and peppercorns.

  7. Cover the salmon with cold water and add the lid.

  8. Now bring the water to a boil and then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon. Then, using a fish slice, lift the salmon from the pan/skillet and transfer to the warmed plates in the oven.

  9. Meanwhile, add the lemon juice to a small pan along with the vinegar.

  10. Bring to a boil and then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Immediately pour into a small bowl and leave to cool a little. (You need to pour it from the pan immediately to prevent the heat from the pan reducing the mixture further.)

  11. Next bring a little water to a gentle simmer in another pan.

  12. Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and add the cooled vinegar and lemon juice.

  13. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.

  14. Once the sauce has thickened, remove the bowl immediately from the heat and stir in the herbs. Season.

  15. Pour the sauce over each fillet and serve with the vegetables.

Updated: July 10, 2019

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