Cook The Book: Poached Salmon With Beurre Blanc Recipe

Name: Cook The Book: Poached Salmon With Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints water; 2 carrots, peeled and sliced; 1 large onion, peeled and sliced; 1 celery stick, sliced; 2 cloves; A few peppercorns; 2 bay leaves; 1 tablespoon salt; 2 tablespoons white wine vinegar; 2-pound piece of wild salmon, on the bone; 6 tablespoons white wine vinegar; 1/4 cup water; 4 shallots, peeled and very finely chopped; Salt and white pepper; 1 cup cold, unsalted butter, cut into cubes; A squeeze of lemon juice

Servings: persons

2 pints water
2 carrots, peeled and sliced
1 large onion, peeled and sliced
1 celery stick, sliced
2 cloves
A few peppercorns
2 bay leaves
1 tablespoon salt
2 tablespoons white wine vinegar
2-pound piece of wild salmon, on the bone
6 tablespoons white wine vinegar
1/4 cup water
4 shallots, peeled and very finely chopped
Salt and white pepper
1 cup cold, unsalted butter, cut into cubes
A squeeze of lemon juice

1
Place all the court-bouillon ingredients in a large pan, preferably stainless steel or enamel. Bring to boil; simmer 20 minutes. Add the salmon, bring back to a boil, switch off heat, cover, and let stand 20 to 30 minutes. Salmon should be cooked through after this, but a few minutes longer left in the liquid is not going to hurt anything.
2
In a small stainless steel or enamel pan, place the vinegar, water, and chopped shallots. Add a pinch of salt, a grinding of pepper. Reduce over high heat until all liquid has evaporated. Over low heat, whisk in the butter, piece by piece, until all has been incorporated. The result should have the consistency of a thin cream. Taste for seasoning; add lemon juice to taste. Keep warm.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pints water, 2 carrots, peeled and sliced, 1 large onion, peeled and sliced, 1 celery stick, sliced, and more.

Yes, Cook The Book: Poached Salmon With Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Poached Salmon With Beurre Blanc

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