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.