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Poached salmon with herb sauce
Preparation
10 min
Cooking time
15 min
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
- In a cooking pot, melt the butter over low heat.
- Add the green onions.
- Simmer for a few minutes, stirring from time to time.
- Add the white wine. Reduce to half.
- Add the cream. Stir and cook gently for 5 minutes. The mixture should be well combined.
- Meanwhile, poach the salmon in a vegetable stock.
- Add the herbs. Stir. Season with salt and pepper.
- 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.).
