Poached Salmon

Name: Poached Salmon
Total time: 30 min
Yield: Twelve servings
Ingredients: 2 3-pound Atlantic salmon fillets, from the center cut; 1 tablespoon salt; 10 black peppercorns; 1 bay leaf; 1 small onion, quartered; 1/4 cup sliced carrot; 1/4 cup sliced celery; 4 sprigs parsley, plus 1/4 cup minced; 8 tablespoons unsalted butter, at room temperature; 2 tablespoons lemon juice; 1/4 teaspoon freshly ground white pepper

By Barbara Gamarekian

Total Time: About 30 minutes
Rating: 4(138)
Comments: Read comments

This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It’s an elegant dish for a large group — the recipe ultimately serves 12 — but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.

Featured in: AMERICAN CONTEMPORARY; Business Lunch: A Personal Approach

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Ingredients

Yield:Twelve servings

23-pound Atlantic salmon fillets, from the center cut
1tablespoon salt
10black peppercorns
1bay leaf
1small onion, quartered
¼cup sliced carrot
¼cup sliced celery
4sprigs parsley, plus ¼ cup minced
8tablespoons unsalted butter, at room temperature
2tablespoons lemon juice
¼teaspoon freshly ground white pepper

Ingredient Substitution Guide

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Preparation

Step 1
Cut each fillet into six serving pieces. Set aside.
Step 2
Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
Step 3
Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
Step 4
Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.

Ratings

4 out of 5

138 user ratings

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Comments

georgicapond7 years ago

Far easier and more tasty: Use homemade fish stock or simmer clam juice, water, bay leaf, slice of lemon (if you like) for 10-15 minutes. Remove solids. Add the fish. Cover and bring back to a low simmer. Turn off flame and let the filets sit in the liquid, covered, for as long as it takes to cook them, usually about 15-20 minutes. It works beautifully in a enameled dutch oven or deep sauce pan. You do not need a fish poacher. Strain the liquid and freeze for next use.

coffeespoon4 years ago

First time poaching fish. Used a dutch oven. Came out great! Ate my poached salmon with sauce gribiche.

Brett4 years ago

A lovely casual twist for 4 ppl: In large poacher: 2T EVOO, 2T butter, sauté on medium high small diced onion for 3 minutes. Add diced carrots and celery for plus 3 minutes. Add ground black pepper, bay leaf, parsley sprigs and 1/3 C dry white wine. Heat to high, add rack and steam 36 little necks per per person until open ~8 min. Serve clams, then lightly poach/steam 2 lb. salmon on the rack. Place fish on a platter, spoon broth, garnish with fresh parsley and serve with green salad.

Jon4 years ago

This was surprisingly flavorful! The lemon butter was delicious.

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