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Poached Salmon with Béarnaise Sauce next to a fork on a wood cutting board on top of a red place setting

Poached Salmon with Classic Bearnaise Sauce

Course: Entree
Cuisine: Seafood
Keyword: Bernaise, Poach, salmon
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 216kcal
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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 216kcal