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

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
  • 170 g (6 oz) butter, cut into small cubes (¾ cup, or 1½ sticks)
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • salt and freshly milled black pepper

To serve

  • baby potatoes and green beans

Equipment

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


  • Method
  • This is one dish where everything needs to be prepared before you start to cook.
  • First, have four plates warming in the oven.
  • Now, cut four slices from the lemon and then juice the remainder.

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

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

  • Cover the salmon with cold water and cover the pan/skillet with the lid.
  • 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.
  • Using a fish slice, lift the salmon from the pan/skillet and transfer to the warmed plates in the oven.
  • Meanwhile, add the lemon juice to a small pan along with the vinegar.

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

  • Whisk together the egg yolks, cooled vinegar, and lemon juice in a bowl that will fit over the pan of simmering water.
  • Place the bowl over the pan and then add the butter, one cube at a time, whisking until each cube has melted.
  • Then continue whisking until the sauce has thickened.
  • Remove the bowl from the heat and stir in the herbs. Season.
  • Pour the sauce over each fillet and serve with the vegetables.
Print Recipe

Updated: July 10, 2019

Leave a Reply

Your email address will not be published. Required fields are marked *