Salmon With Butter Sauce

READY IN: 30mins
Bev
Recipe by -Sheri-

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

Top Review by twissis

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.

Ingredients Nutrition

Directions

  1. Cut fish into individual serving sizes.
  2. In large skillet, bring enough water to a boil to cover fish by 1 inch.
  3. If the fish isn't fresh add the white wine, lemon juice, or vinegar.
  4. 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.
  5. 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.
  6. Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
  7. Serve sauce over fish.

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