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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe I'm posting for Zaar World Tour 2006. It's from a cookbook, French Classics. The author, Richard Grausman, stated that poached salmon is traditionally served with a hollandaise sauce but this is much better. You can substitute any thick fish. Serve with potatoes or rice and Chardonnay. Or if you prefer French Hollandaise Sauce #170385 Ingredients:
3 lbs skinned salmon fillets |
1/3 cup distilled vinegar or 1 lemons, juice of or 1 cup white wine |
2 shallots, finely chopped |
1/2 cup white distilled vinegar |
8 ounces lightly-salted butter, softened to room temperature |
1 -2 tablespoon chopped fresh basil |
chopped chives |
chopped fresh tarragon |
Directions:
1. Cut fish into individual serving sizes.
2. In large skillet, bring enough water to a boil to cover fish by 1 inch.
3. If the fish isn't fresh add the white wine, lemon juice, or vinegar.
4. Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels.
5. While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients.
6. Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
7. Serve sauce over fish.
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