Poached Salmon

Ingredients

• 2 3-pound Atlantic salmon fillets, from the center cut
• 1 tablespoon salt
• 10 black peppercorns
• 1 bay leaf
• 1 small onion, quartered
• ¼ cup sliced carrot
• ¼ cup sliced celery
• 4 sprigs parsley, plus 1/4 cup minced
• 8 tablespoons unsalted butter, at room temperature
• 2 tablespoons lemon juice
• ¼ teaspoon freshly ground white pepper

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    545 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 46 grams protein; 145 milligrams cholesterol; 721 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve servings

Preparation

1. Cut each fillet into six serving pieces. Set aside.
2. Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
3. Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
4. Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d’hotel butter.

About 30 minutes