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Poached salmon with herb sauce
Poached salmon with herb sauce

Poached salmon with herb sauce

Preparation 10 minutes
Cooking time 15 minutes
Servings 4

Ingredients

  • 4 skinless salmon steaks
  • 15 ml (1 tbsp) butter  
  • 3 green onions, thinly sliced
  • 125 ml (1/2 cup) white wine
  • 300 ml (1 1/4 cups) 35% cooking cream
  • 250 ml (1 cup) vegetable stock
  • 5 ml (1 tsp) fresh tarragon, chopped
  • 5 ml (1 tsp) fresh parsley, chopped
  • 5 ml (1 tsp) fresh dill, chopped
  • 5 ml (1 tsp) fresh coriander, chopped
  • Salt and freshly ground black pepper

Preparation

  1. In a cooking pot, melt the butter over low heat.
  2. Add the green onions.
  3. Simmer for a few minutes, stirring from time to time. 
  4. Add the white wine. Reduce to half.
  5. Add the cream. Stir and cook gently for 5 minutes. The mixture should be well combined.
  6. Meanwhile, poach the salmon in a vegetable stock.
  7. Add the herbs. Stir. Season with salt and pepper.
  8. When serving, top the salmon fillets with sauce.

Tip:

After the fish fillets have been poached in the broth, it becomes fish stock. It may be kept in the freezer and used as a base for fish soups or for sauces served with fish and seafood (Bonne Femme sauce, Dugléré sauce, etc.).

Availability in stores