Poached Salmon Fillets
This dish demonstrates the technique of poaching which cooks food gently in liquid just below the boiling point. Fish is poached in a court-bouillon which produces a delicate flavor in the fish, while imparting some of the liquid’s flavor.
Court-Bouillon: |
2 carrots, very thinly sliced |
2 stalks celery heart, thinly sliced |
1 medium onion, thinly sliced |
5 sprigs lemon thyme |
2 sprigs Italian parsley |
6 cups water |
1 cup white wine |
3 teaspoons kosher salt |
8 6-ounce salmon fillets |
- Combine the court bouillon ingredients in a non-reactive skillet large enough to hold all pieces of salmon side-by-side with room to spare. Bring to a simmer, cover, and cook for 20 minutes.
- Taste the court bouillon to correct the amount of salt. Bring the liquid to a simmer and add the salmon pieces. If the salmon is submerged it will require 4 to 5 minutes cooking time. Use a small knife to check doneness.
- Place finished salmon on a baking sheet and warm slightly in the oven before serving.
Serves 8.