Poached Salmon

Name: Poached Salmon
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

11 ingredients

11 steps

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

Directions

1

Cut each fillet into six serving pieces.
2

Set aside.
3

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.
4

Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
5

Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl.
6

Beat until all the ingredients are well incorporated.
7

Place the mixture on wax paper and roll into the shape of a log.
8

Chill until ready to use.
9

Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes.
10

Remove the cheese cloth and drain the fish on paper towels.
11

Serve with the maitre d'hotel butter.