SALMON IN WINE SAUCE
Poached Salmon in a White Wine and Veloute Sauce
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 6 | Fillet | Main, Savoury | Poach | 30 mins to 1 hour |
Ingredients:
- 6 8-ounce salmon steaks or 6 6-ounce boned and skinned salmon fillets
- to taste salt and pepper
- 2 cups fish stock
- 1/4 cup dry white wine
- 1 1/2 cups velouté sauce
- 1 egg yolk
- 1/4 cup heavy cream
Method:
Season the salmon steaks or fillets with salt and pepper and arrange side by side in a baking dish. Pour the fish stock and the white wine over. Bring to a simmer and poach for 5 to 10 minutes. Arrange fish on a warm platter. Remove bones and skin. Reduce the cooking liquid to half a cup. Stir in the velouté sauce. Bring to a boil. Simmer to reach a medium-thick consistency. Mix the egg yolk with the cream. Whisk into the sauce, but do not allow to boil. Strain sauce over hot salmon steaks and serve at once.
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