The Loon is back and forth on salmon, some days “it’s just too fishy!”…and other days: “oh my God, this salmon is amazing”. Well, the latter is what he says when I make this version of salmon. Use a couple of tried and true French techniques (which are not hard) from poaching in a Court Bouillon (meaning ‘short’ and savory cooking broth) and then couple with the classic French sauce, Bearnaise, and you’ll think you’re dining at a fancy Parisian restaurant right in your own casa. Your house will smell amazing, too. We prefer our salmon boneless and with no skin, so be sure to ask for it to be prepared that when when you get your fish at the market. Make and enjoy!
Poached Salmon with Classic Bearnaise Sauce
- 4 salmon fillets
FOR THE COURT BOUILLON
- 2 quarts water
- 1/2 cup white wine vinegar
- 1 onion roughly chopped
- 1 carrot peeled, and roughly chopped
- 1 head garlic cut in half
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 fresh bay leaf
- 10 whole black peppercorns
- 2 tsp fennel seeds
- 2 tbsp salt
- Bearnaise Sauce for dressing
- Make the Court Bouillon by combing all ingredients (not salmon or Bearnaise) and simmering for 20 minutes.
- Strain and pour in a shallow pot and bring to a gentle simmer
- Add salmon and poach for 8 to 10 minute, or until just cooked
- Remove, slice horizontally, into large strips.
- Serve with Classic Bearnaise Sauce drizzled over the top.