Cook The Book: Poached Salmon With Beurre Blanc

More from this source
Serious Eats


Add a comment


For the court-bouillon:

2 pints water

2 carrots, peeled and sliced

1 large onion, peeled and sliced

1 celery stick, sliced

2 cloves

A few peppercorns

2 bay leaves

1 tablespoon salt

2 tablespoons white wine vinegar

2-pound piece of wild salmon, on the bone

For the beurre blanc:

6 tablespoons white wine vinegar

1/4 cup water

4 shallots, peeled and very finely chopped

Salt and white pepper

1 cup cold, unsalted butter, cut into cubes

A squeeze of lemon juice

You might also like

Poached Salmon With Salsa Verde
No Recipes
Citrus-Poached Salmon With Dijon Mustard Sauce...
Food Republic
Poached Salmon With Dill & Capers
Poached Salmon
Simply Recipes
Citrus Poached Wild Salmon With Cucumber-Yogurt...
Pamela Salzman
Poached Salmon With Cucumber Salsa
Not Without Salt
Poached Salmon With Leeks
The Naptime Chef
Poached Wild Salmon
The Dr. Oz Show
Poached Salmon Ni├žoise
Slow Cooker Poached Salmon
The Kitchn