Saumon poché

For 4 people.

Court bouillon

5 cups of water
bouquet garni
1 onion sliced
1 carrot, sliced
1 tsp salt, 4 peppercorns
1 cup of dry white wine

Simmer all the ingredients together for 45 minutes, strain and cool before using as required.

4 salmon cutlets
2-1/2 cups of court bouillon
4 shallots finely chopped
2/3 cup of dry white wine
2 Tbsp of fresh dill
reduced court bouillon
cream
salt and pepper

  • Poach the salmon cutlets in Court bouillon for 10 minutes or until the flesh is opaque.
  • Keep warm in turned off oven.
  • For the sauce, place the shallots in a pan with the white wine and 2 cups of the court bouillon.
  • Add the dill.
  • Reduce this by boiling until it looks syrupy in consistency.
  • Add some cream and reduce again.
  • Season to taste.
  • Serve the salmon covered with the sauce.