Oven-Poached Salmon Fillet Recipe

Oven-poached salmon fillet recipe. Salmon fillet baked in an oven and served with delicious homemade White Butter Sauce ( see recipe below).

White Butter Sauce Recipe

This is the classic sauce of French cooking; it is very easy to make if your butter is very cold, so put it in the freezer for a while and cut it into cubes.

Makes 1 cup (250 ml)

Ingredients: 8-10 oz (240-300 g) cold unsalted butter, 1 tablespoon dry white wine, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon chopped fresh tarragon

Instructions: Cut cold butter into 1/2 inch (1.25 cm) cubes. Refrigerate until ready to use.

In a small ( non-aluminum) pan, combine dry white wine, lemon juice, and white wine vinegar. Mix well and bring to a boil over medium-high heat. Stir in chopped tarragon, then reduce heat to low and simmer for a couple of minutes.

Whisk in cold butter cubes. Do not add the next until the first is absorbed. Regulate the heat by taking the pan off the burner from time to time- the sauce should not get too hot. The sauce will gradually thicken to the consistency of whipped cream (before it has been whipped).

This sauce is best served immediately; it may be kept warm for 20 minutes in the pan in which it was made on top of the stove, but not on the element.

Oven-Poached Salmon Fillet Recipe

Ingredients

• 4 salmon fillets
• salt and freshly ground white pepper
• 1 cup (250 ml) dry white wine
• 3 tablespoons freshly squeezed lemon juice
• water
• White Butter Sauce (see recipe above)

Method