Poached Salmon with Classic Bearnaise Sauce
Course: Entree
Cuisine: Seafood
Keyword: Bernaise, Poach, salmon
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Calories: 216 kcal
This is a classic French preparation of salmon. Poached in a vinegar stock and then served with Classic Bearnaise Sauce. This is amazingly good, and not hard to make!
Print Recipe
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.
Calories: 216 kcal