Episode 1: Poached Salmon


Poached salmon with nage sauce

1 cup dry white wine
2 cups cold water
1 onion, julienned
1 carrot, julienned
1 celery stalk, julienned
1 bouquet garni
1 teaspoons salt
4 salmon steaks or salmon medallions (3/4 to 1 inch thick)

Add the onion, carrot, celery & bouquet garni to the cold water & bring to a boil in a pot. Let simmer for 15 minutes. Voila! Court bouillon.

Add the white and bring to a boil once again. Let simmer for another 5 or 10 minutes. Pour yourself a glass of wine and read the paper.

Season your salmon with salt and pepper and slide them into a large skillet. Ladle the court bouillon around the salmon tillabout ¾ of the way up the side of the fish.

Bring the liquid to a gentle simmer. Don’t boil! Cover and simmer away for about 10 minutes per inch of thickness.

Remove salmon to the serving plates and surround with funky julienned veggies from the skillet.

Add pieces of chilled unsalted butter to the court bouillon and whisk.

Pour sauce over the salmon and serve immediately with crusty bread to sop up the sauce.

Back to top