Poached Salmon
Be careful not to overcook the salmon as it will dry out even though this is a wet cooking method. Can also be served hot with a variety of sauces, including buerre blanc, hollandaise, or béarnaise.
Total Steps
2
Ingredients
8
Tools Needed
4
Ingredients
- 1 tablespoon Pommery mustard
- 2 tablespoons fresh lime juice
- 1/4 cup fresh watercress leaves, minced
- 1 cup sour cream
- 1/3 bottle clam juice
- 1 cup dry white wine
- 2 shallots, minced
- 4 3/4-inch thick salmon fillets
Instructions
Step 1
Use a stainless steel or enameled skillet large enough to hold salmon in one layer. Butter the pan well and sprinkle shallots over the bottom. Add salmon on top of shallots. Pour wine and clam juice over salmon. Bring to a boil over moderate heat. Poach the salmon, covered, for 20 minutes, or until it just flakes when tested with a fork.
Step 2
Transfer it with a slotted spatula to a plate, and skin it while it is still warm. Cover the salmon and chill it for at least one hour. Reduce the cooking liquid over high heat to about 1/4 cup and let it cool completely.