Poached Salmon with Dill Sauce Recipe
Learn how to poach salmon and serve with a delicious dill sauce.
Servings: 4 servings
Ingredients
For the Salmon
- 2 pounds salmon fillet
- salt and pepper to taste
- ½ cup wine
- 2 quarts fish stock broth, enough to cover salmon
For the Poaching Liquid
- bouquet garni
- ½ cup onion diced
- ¼ cup carrot diced
- ¼ cup celery diced
For the Dill Sauce
- 1 bunch dill
- ½ bunch flat-leaf parsley
- 6 ounces crème fraiche
- lemon juice to taste
- salt and pepper to taste
Instructions
For the Salmon
- Salt and pepper the salmon on both sides.
- Add the wine, broth, bouquet garni, onion, carrot, and celery to the poaching pan. Bring the liquid up to about 160°F. Hold at this temperature for fifteen minutes.
- Carefully lower the salmon into the pan. Add more broth, if necessary, to cover.
- Gently poach the salmon until it reaches an internal temperature of 140°F.
For the Dill Sauce
- Remove larger stems from the dill and the parsley.
- Put the ingredients in the bowl of your food processor. Process with on-off pulses until you have a thick sauce.
- Taste, and add more lemon juice, salt, and/or pepper, if you need it.
Serving
- The dish can be served warm or cold. If serving cold, make the salmon well ahead and chill it in its poaching liquid. Before serving, make the sauce. Then, slice the salmon into four portions, topping each with ¼ of the sauce.
- If serving warm, gently warm the sauce on the stove, stirring constantly. Serve over the warm salmon.