Salmon poached in Champagne Recipe

Name: Salmon poached in Champagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb. salmon steak; 4 md. carrot, unpeeled; 4 stalks celery, including leaves; 1/4 leek; 1 cup mushrooms, sliced; 2 md. onion, quartered, skins included; 1 tbsp. fresh basil; 2 bay leaves; 1 tbsp. dill weed, fresh; 2 cloves garlic, minced; 1 tsp. fresh parsley; 1/2 tsp. pepper; 1 tsp. salt; 1 tsp. ground thyme; 8 cups water; 1 tbsp. all-purpose flour; 1 cup half & half; 1/2 cup grated Parmesan cheese; 1 tbsp. margarine

Servings: persons

1-1/2 lb. salmon steak
4 md. carrot, unpeeled
4 stalks celery, including leaves
1/4 leek
1 cup mushrooms, sliced
2 md. onion, quartered, skins included
1 tbsp. fresh basil
2 bay leaves
1 tbsp. dill weed, fresh
2 cloves garlic, minced
1 tsp. fresh parsley
1/2 tsp. pepper
1 tsp. salt
1 tsp. ground thyme
8 cups water
1 tbsp. all-purpose flour
1 cup half & half
1/2 cup grated Parmesan cheese
1 tbsp. margarine

1
Add water to 6-10 qt.
2
pot.
3
Add carrots (unpeeled), celery, including leaves, leeks, onion (including skins), basil, bay leaves, garlic, parsley, thyme.
4
Bring to a boil and turn down heat to simmer.
5
Simmer for 1 hour.
6
After 1 hour, remove everything from stock with slotted spoon and discard.
7
Filter stock through fine mesh sieve or cheesecloth.
8
Debone salmon and add to strained stock.
9
Bring to a boil and simmer for about 5 to 7 minutes or until salmon is done (time varies depending on thickness of pieces.
10
Remove salmon from pot with slotted spoon and set aside.
11
Make a roux with flour and butter.
12
Boil stock (poaching liquid) until there is about 3 cups remaining.
13
Add half and half, salt, pepper and mushrooms.
14
Add roux to thicken.
15
Add salmon and simmer just until fish is re-heated.
16
Serve over boiled tiny red potatoes.
17
Top fish with Parmesan cheese as served.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1-1/2 lb. salmon steak, 4 md. carrot, unpeeled, 4 stalks celery, including leaves, 1/4 leek, and more.

Yes, Salmon poached in Champagne 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.

That's it — enjoy your meal!

Salmon poached in Champagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions