• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Poached Salmon W/sauce Beurre

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 Carrot
  • 1 Stalk celery
  • 1 Shallot
  • 1 Bay leaf
  • 1/2 ts Chopped fresh thyme
  • 6 Fresh salmon filets; 6-oz


1 qt Whipping cream
4 tb Butter; at room temperature
2 c Chardonnay wine
2 Shallots; finely chopped

1. Coarsely chop the carrot, celery, and shallot; place them in a large
stockpot. Add the bay leaf and thyme and approximately 2 cups water, or
just enough to cover the fish. Bring to a boil over medium heat; reduce
heat to a simmer and place the fillets in the simmering water. Cook until
just tender, approximately 6 to 8 minutes.

2. With a slotted spoon, remove the fillets and arrange on a warmed
serving platter. Cover with Sauce Beurre Blanc.

1. Place the cream and the butter in a heavy saucepan; bring to a boil
over medium heat. Immediately reduce heat and simmer until reduced by half,
approximately 15 minutes.

2. Meanwhile, pour the wine into another saucepan; add the shallots and
reduce over medium heat to 1/4 cup, approximately 15 minutes.

3. Add the reduced cream to the reduced wine. Simmer 1 to 2 minutes to
blend flavors. Strain to remove shallots.




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