Poached Salmon with Sauce a L’aneth
Recipe courtesy of Chef Lance Barto.
Salmon Poaching Liquid Ingredients:
- 1 1/2 cups water
- 1/3 bunch of parsley
- 1 1/2 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
Salmon Poaching Liquid Instructions:
- 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 Ingredients:
(makes approx. 1 cup of sauce)
- 2 medium shallots, finely chopped
- 1 cup crème fraîche
- 1 oz. clarified butter
- 1 tsp. Dijon mustard
- 3 Tbsp. whole butter
- 1 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.
- 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!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.