"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 05-31-2006, 03:30 AM   #1
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Poached salmon

This is a really nice, light summer dish

500g salmon fillet
90 ml white wine
175 ml water
1 tablespoon freshly chopped dill
25g butter
4 spring onions, finely chopped
1 celery heart, fined chopped
75g mushrooms, sliced
142 ml carton double cream
2 teaspoon Dijon mustard
2 teaspoons cornflour, slaked with a little cold water
Salt and freshly ground black pepper, to taste
Fresh parsley to garnish the finished dish

Place the salmon fillet in a saucepan with the wine, water and dill. Bring to the boil and simmer for 12 minutes, or so until cooked to your taste.
Remove the salmon from the pan, place in a serving dish and keep warm. Reserve the fish liquor.

In a separate pan, melt the butter. Add the spring onions, garlic, celery and mushrooms and cook for 4-5 minutes – until cooked but not coloured. Add the reserved fish liquor, cream, mustard, cornflour and seasoning. Bring to the boil and then take off the heat immediately.

Pour the sauce over the salmon fillet and garnish with the parsley. Serve with new potatoes and seasonal vegetables.


Ishbel is offline   Reply With Quote
Old 05-31-2006, 06:05 AM   #2
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
You do say, "cooked to your taste", but I think simmering a 1# fillet for that long would make it overdone. We like salmon a bit on the rare side. Just a thought for anyone else. Sounds like a lovely sauce.

Gretchen is offline   Reply With Quote
Old 05-31-2006, 06:08 AM   #3
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I like mine JUST cooked through - don't like it under-done!
Ishbel is offline   Reply With Quote
Old 05-31-2006, 06:11 AM   #4
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 19,610
thanks ish. a friend has a beautiful copper fish poacher that will work well with this. copying...printing.

hmmm, this looks as if it might work served cold, including the sauce. i love cold poached salmon.
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is online now   Reply With Quote
Old 05-31-2006, 06:51 AM   #5
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Yes, BT - I've eaten it cold - as I much prefer poached salmon that way. Husband likes it warm, tho...
Ishbel is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.