Poached Salmon with Sauce Beurre Blanc

Ingredients

• 1 carrot
• 1 stalkcelery
• 1 shallot
• 1 bay leaf
• %2 teaspoon chopped fresh thyme
• 6 (6-ounce) fillets of fresh salmon
• approximately 2 cups water

Method

1. 1

   Coarsely chop the carrot, celery, and shallot; place them in a large stockpot.

2. 2

   Add the bay leaf and thyme and enough water to cover the fish.

3. 3

   Bring to a boil over medium heat; reduce heat to a simmer and place the fillets in the simmering water.

4. 4

   Cook until just tender, approximately 6 to 8 minutes.

5. 5

   With a slotted spoon, remove the fillets and arrange on a warmed serving platter.

6. 6

   Cover with Sauce Beurre Blanc.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 45. The excerpt below is the record exactly as published.

POACHED SALMON WITH SAUCE BEURRE BLANC 1 carrot 6 (6-ounce) fillets of 1 stalkcelery fresh salmon 1 shallot - SAUCE BEURRE BLANC 1 bay leaf %2 teaspoon chopped fresh thyme . Coarsely chop the carrot, celery, and shallot; place them in a large stockpot. Add the bay leaf and thyme and approximately 2 cups water

Cook this with the app: pantry check, scaling, and the assistant.