Total Time
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

Ingredients Nutrition


  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.
Most Helpful

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.

twissis February 14, 2007

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!

Bev February 13, 2007

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!

Rita~ July 14, 2006