Poached Salmon is an elegant dish with a delicate flavor from a poaching liquid of herbs, white wine, and stock. This simple Champagne Cream Sauce uses this base, but you can also make the base from fresh ingredients. Serve the salmon cold as an appetizer or at room temperature for a special lunch.
Ingredients
Poached Salmon
- 1 lb salmon fillet
- 1/2 cup chicken stock
- 1/2 cup dry white wine or champagne or sparkling dry white wine
- 5-6 whole pepper corn
- 1/2 bunch fresh dill sprigs
- 1 tbsp dried tarragon
Optional
- 1 recipe Champagne Cream Sauce
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 325°F
- Place one half of the 1/2 bunch fresh dill sprigs on the bottom of an oven proof glass or oven proof dish, top with 1 lb salmon fillet.
- Add 5-6 whole pepper corn, 1/2 cup chicken stock, 1/2 cup dry white wine or champagne or sparkling dry white wine. Sprinkle 1 tbsp dried tarragon over the salmon and cover the salmon with the remaining dill.
- Cover fillet with parchment paper, place on a medium hot burner and bring the stock to a simmer. Place the oven proof dish in a 325°F pre heated oven and bake for 20 minutes or until the salmon flakes easily with a fork.
- Remove salmon to a platter and drain the poaching liquid into a sauce pan to use to make champagne cream sauce.
Champagne Cream Sauce
- Add whipping cream to poaching liquid, bring to a boil, then turn the heat down as low as possible and reduce the liquid by half. Remove from heat when done.
Serving
- Remove skin from fillet carefully,
- If serving cold, place in fridge covered with plastic wrap.
- If serving room temperature, serve on individual plates napped with the champagne cream sauce.
This dish is a wonderful appetizer if served at room temperature with Champagne Cream sauce, or served cold with Creamy Dijon Dilled Potato Salad.
