Poached Salmon Steak Recipe
- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Poached salmon steak recipe. Poached salmon steaks with vegetables and dry white wine.Very easy and delicious! You may also like Poached Salmon with Mousseline Sauce:
Poached Salmon with Mousseline Sauce Recipe
Makes 4 servings
Ingredients: 4 slices of salmon, 1-inch (2.5 cm) thick, court bouillon (see recipe below), salt and freshly ground black pepper, 1 cup (250 ml) mousseline sauce
Instructions: Arrange salmon slices in the bottom of a baking sheet. Place salmon on the grid and lower it to the bottom of the fish poacher. Pour court bouillon over salmon. Cover and bring to a slow simmer over medium heat. Simmer for 15-20 minutes.
Remove cooked salmon from the heat and transfer to a heated serving platter. Season with salt and black pepper. Serve with the mousseline sauce.
Basic Fish Stock (Court Bouillon) Recipe
This sauce is perfect to prepare fish sauces, chowders, and casseroles.
Ingredients: 1 tablespoon (15 ml) unsalted butter, 2 pounds (960 g) fish bones from white, lean fish, 2 medium carrots, peeled and sliced, 1 leek, thinly sliced, 1 celery stalk, thinly sliced, 2 medium yellow onions, peeled and thinly sliced, 20 mushrooms, washed and sliced, 1/2 teaspoon (2 ml) thyme, 2 bay leaves, 18 whole peppercorns, 2 whole cloves, 1 teaspoon chervil, few sprigs of fresh parsley, 1/2 teaspoon (2 ml) tarragon, 1/4 teaspoon (1 ml) fennel seeds, 1½ cups (375 ml) dry white wine, 3 tablespoons (45 ml) white vinegar, 2½ quarts (2½ L) cold water, salt and freshly ground black pepper
Instructions: In a large saucepan, melt butter over high heat. When hot, reduce heat to low and add fish bones, vegetables, and spices. Cover saucepan and cook for 15-18 minutes. Pour in dry white wine and water. Season with salt and black pepper and stir well. Bring liquid to a boil, then simmer uncovered for further 35 minutes.
Strain through cheesecloth or fine sieve.
Poached Salmon Steak Recipe
- 2 tablespoons unsalted butter
- 1/3 cup chopped onions
- 1/3 cup chopped carrots
- 1/3 cup chopped celery
- 4 cups (1L) water
- 1/2 cup (125 ml) dry white wine
- salt and peppercorns to taste
- 3 pounds (1.44 kg) fresh salmon steaks
In a large nonstick skillet heat the butter, add the vegetables and cook -3-5 minutes. Add the water, dry white wine, and seasonings and simmer 5 minutes.
Wrap the salmon in cheesecloth and place in the boiling liquid. Reduce the heat, cover and simmer gently about 15 -20 minutes, or 5-7 minutes per pound.
Remove poached salmon steak carefully, unwrap and serve hot with Hollandaise sauce.