Prep 10 mins
Cook 20 mins
This is a recipe I'm posting for Zaar World Tour 2006. It's from a cookbook, French Classics. The author, Richard Grausman, stated that poached salmon is traditionally served with a hollandaise sauce but this is much better. You can substitute any thick fish. Serve with potatoes or rice and Chardonnay. Or if you prefer French Hollandaise Sauce #170385
- Cut fish into individual serving sizes.
- In large skillet, bring enough water to a boil to cover fish by 1 inch.
- If the fish isn't fresh add the white wine, lemon juice, or vinegar.
- Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels.
- While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients.
- Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
- Serve sauce over fish.
Salmon is nearly a "staple" in Iceland, but still an huge treat for this transplanted Texan. I was so pleased that my final ZWT dish would be something we love so much. This is a lovely simple recipe that produces a lovely outcome. I cooked the shallots in lemon juice rather than vinegar. This gave the sauce a distinct hollandaise flavour w/o the higher fat content of true hollandaise. Because I was out of chives, I added 1/tsp of dried dill when I added the last of the butter to the shallots. I served this w/a crispy potato galette, lightly glazed carrots & white wine - a lovely meal to mark the end of ZWT. Thx for posting.
The butter sauce make this fish stand out. I made as directed and served with lemon wedges. Very simple and quite elegant. This would make an impressive dish for your guests. Thank you, Sheri!
Poached salmon is wonderfully moist I served it with a Hollandaise sauce Hollandaise Sauce French Style. D take note that when poaching the cooking liquid (wine is my choice) should be barely a simmer. Thank you!