Poached Salmon with Sauce a L’aneth

recipe courtesy of Chef Lance Barto, Chef of Strings Restaurant, Denver, Colorado

Serves 4
Salmon Poaching Liquid:

  • 1 ½ cups water                       
  • 1/3 bunch of parsley
  • 1 ½ cups J. Lohr Estates Riverstone Chardonnay       
  • 1 white onion
  • 1 tsp black peppercorns                   
  • 1 carrot
  • 1 bay leaf                       
  • 5 stalks of celery
  • 5 sprigs thyme                       
  • zest and juice of one lemon

Bring all ingredients to a boil, and lower to a simmer. Let simmer for about an hour and strain. Once strained, return the liquid to the pan.

Sauce à L’aneth: (makes approx. 1 cup of sauce)

  • 2 medium shallots, finely chopped           
  • 1 cup crème fraîche
  • 1 fl oz clarified butter                   
  • 1 tsp Dijon mustard
  • 3 Tbsp whole butter                   
  • 1 fl oz lemon juice
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       
  • salt and pepper
  • 3 Tbsp fresh dill, chopped   

Sauté the shallots in the clarified butter over low heat until they turn translucent. Deglaze the pan with lemon juice and white wine, and reduce by half. Add the crème fraîche and Dijon mustard and reduce the heat to low to warm the sauce through. Melt in the whole butter, one tablespoon at a time, while constantly stirring. Once the butter is mounted into the sauce, stir in the dill, and season with salt and fresh cracked black pepper.

Assembly:
Bring poaching liquid to a boil in a large shallow pan, and then reduce to a very low simmer. You should barely be able to see bubbles forming at the bottom of the pan. Place the salmon into the pan so its partially covered by the poaching liquid and cover. Cook approximately 5 minutes, or until desired temperature is reached. Be careful not to overcook the fish as it will be quite dry. Warm the sauce and ladle over the fish. Garnish with a sprig of dill and a lemon wedge. This dish is a perfect pairing with J. Lohr Estates Riverstone Chardonnay!