Whole Poached Salmon with Creamy Ravigote Sauce (Emeril Lagasse) Recipe

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Whole Poached Salmon with Creamy Ravigote Sauce (Emeril Lagasse)
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Ingredients:

Directions:

  1. In a large fish poacher, combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Bring to a simmer and simmer for 15 minutes. Add the wine and return to a simmer. Add the salmon and cook gently for 5 minutes. Remove from the heat and allow to cool in the poaching liquid.
  2. Lift the salmon out of the poaching liquid and place on a platter. Peel back the skin and remove. Plate with fresh herbs and Creamy Ravigote.
  3. Creamy Ravigote:
  4. Combine the mustard, egg yolk, and whole egg in the bowl of a food processor, and process on high speed. With the machine running, add the oil in a thin stream, until the mixture thickens. Transfer to a bowl. Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 609.94 Kcal (2554 kJ)
Calories from fat 515.71 Kcal
% Daily Value*
Total Fat 57.3g 88%
Cholesterol 93.13mg 31%
Sodium 339.92mg 14%
Potassium 248.52mg 5%
Total Carbs 10.07g 3%
Sugars 2.94g 12%
Dietary Fiber 1.99g 8%
Protein 4.3g 9%
Vitamin C 6.6mg 11%
Vitamin A 0.1mg 3%
Iron 1.1mg 6%
Calcium 72.2mg 7%
Amount Per 100 g
Calories 163.32 Kcal (684 kJ)
Calories from fat 138.09 Kcal
% Daily Value*
Total Fat 15.34g 88%
Cholesterol 24.94mg 31%
Sodium 91.02mg 14%
Potassium 66.54mg 5%
Total Carbs 2.7g 3%
Sugars 0.79g 12%
Dietary Fiber 0.53g 8%
Protein 1.15g 9%
Vitamin C 1.8mg 11%
Iron 0.3mg 6%
Calcium 19.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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