Poached Salmon with Champagne Beurre Blanc
- Salmon Filets- 6 oz pcs
Poaching Liquid:
- 2 Qts Water
- 3 C Champagne
- ¼ Bunch Parsley
- ½ Ea Lemon Juiced
- 1 Tbl Salt
- 1 Ea Bay Leaf
- 1 Ea Shallot
- 6 Ea Garlic Cloves
- Combine all the ingredients and bring it to a simmer. Allow it to simmer for 5 minutes to allow the flavors to come out.
- Add in the Salmon Filets and let it poach for 10 minutes. Use a thermometer to try and keep the temperature a close to 180 as possible **You want it to be at a simmer when you first add the filets because the salmon will cool down the liquid.**
- While Salmon is cooking Make the Beurre Blanc:
Champagne-Dill Beurre Blanc:
- 3 C Champagne
- ½ Ea Shallot, small dice
- 2 Ea Garlic cloves, minced
- ½ Lb Butter
- ¼ Bunch Parsley
- 1 Tbl Dill
- ½ Ea Lemon, Zested
- Put Champagne, shallots, and garlic in Sauce pan and reduce by 70%
- Remove from heat and add in butter little bits at a time while whisking constantly. Then add in Herbs and lemon zest .
- Remove salmon from the poaching liquid and pat dry. Top salmon with Beurre Blanc and enjoy.
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