Poached Salmon

By Barbara Gamarekian

Total Time
About 30 minutes
Rating
4(142)
Comments
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This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It’s an elegant dish for a large group — the recipe ultimately serves 12 — but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.

Featured in: AMERICAN CONTEMPORARY; Business Lunch: A Personal Approach

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Ingredients

Yield:Twelve servings
  • 23-pound Atlantic salmon fillets, from the center cut
  • 1tablespoon salt
  • 10black peppercorns
  • 1bay leaf
  • 1small onion, quartered
  • ¼cup sliced carrot
  • ¼cup sliced celery
  • 4sprigs parsley, plus ¼ cup minced
  • 8tablespoons unsalted butter, at room temperature
  • 2tablespoons lemon juice
  • ¼teaspoon freshly ground white pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

546 calories; 38 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 47 grams protein; 582 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut each fillet into six serving pieces. Set aside.

  2. Step 2

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

  3. Step 3

    Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.

  4. Step 4

    Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.

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Ratings

4 out of 5
142 user ratings
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Comments

georgicapond

Far easier and more tasty: Use homemade fish stock or simmer clam juice, water, bay leaf, slice of lemon (if you like) for 10-15 minutes. Remove solids. Add the fish. Cover and bring back to a low simmer. Turn off flame and let the filets sit in the liquid, covered, for as long as it takes to cook them, usually about 15-20 minutes. It works beautifully in a enameled dutch oven or deep sauce pan. You do not need a fish poacher. Strain the liquid and freeze for next use.

Phil

I’ve love poached salmon. I make it with a Salmon dill sauce on top. It’s really nice served warm or cold. Nice for a summer dinner.

coffeespoon

First time poaching fish. Used a dutch oven. Came out great! Ate my poached salmon with sauce gribiche.

Brett

A lovely casual twist for 4 ppl: In large poacher: 2T EVOO, 2T butter, sauté on medium high small diced onion for 3 minutes. Add diced carrots and celery for plus 3 minutes. Add ground black pepper, bay leaf, parsley sprigs and 1/3 C dry white wine. Heat to high, add rack and steam 36 little necks per per person until open ~8 min. Serve clams, then lightly poach/steam 2 lb. salmon on the rack. Place fish on a platter, spoon broth, garnish with fresh parsley and serve with green salad.

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