How To Poach Salmon
Let’s get one thing clear: we love salmon every way we can get it. Grilled with a cedar plank, baked with lemon and butter or, in this case, poached with a creamy tarragon sauce—it’s always a good idea. If you’ve never tried poaching your salmon, you are seriously missing out on one of the best ways to ensure you don’t end up with anything over cooked. Because if there’s one thing we don’t like, it’s overdone fish. By bringing some fish stock or water to a low simmer and then letting the fish cook in it, the piece is able to retain its moisture and flakiness. It also lets you keep a closer eye on the final product-making sure you don’t overdo it. While your fish is poaching, you can whip up a simple tarragon cream sauce that matches salmon better than peanut butter does jelly. So, follow along with our international cooking school chef as he spills his secretes for poaching fish in this informative video tutorial.
Poached Fish And Tarragon Cream Sauce
1 ea 8oz fish
12 oz fish stock
½ oz butter
½ oz flour
2 oz cream
1 tbsp lemon juice
1 tsp tarragon (chopped)
As needed sea salt
As needed white pepper
1. Heat stock to 180 degrees Fahrenheit.
2. Add seasoned fish and poach until desired doneness.
3. Remove fish and keep warm. Reserve 12 oz of liquid for sauce.
4. In a separate pan, heat butter and flour to make a roux.
5. Slowly add stock and simmer until thickened.
6. Reduce to desired consistency, add cream, tarragon and lemon juice; season with salt and pepper.
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