Poached Salmon In Ravigote Sauce Recipes

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COLD POACHED SALMON WITH DILL MUSTARD SAUCE

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories     seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15



Cold Poached Salmon With Dill Mustard Sauce image

Steps:

  • To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
  • To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
  • To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
  • Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

POACHED SALMON IN RAVIGOTE SAUCE

Provided by Jacques Pepin

Categories     dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 12



Poached Salmon In Ravigote Sauce image

Steps:

  • Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
  • When ready to cook the salmon, bring the water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan and bring the water back to a boil over high heat. (This will take about 2 minutes.) Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
  • Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks. Serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 2 grams

2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup)
2 tablespoons drained capers, if desired
4 scallions, trimmed and chopped ( 1/2 cup)
1/2 cup chopped onion, washed in a sieve under cool water and drained
3 large cloves garlic, peeled, crushed and chopped (2 tablespoons)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons virgin olive oil
3 tablespoons lemon juice
4 cups water
6 salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1 1/4 to 1 1/2 inches thick

POACHED SALMON WITH HOLLANDAISE SAUCE

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

Provided by luna

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 2

Number Of Ingredients 10



Poached Salmon with Hollandaise Sauce image

Steps:

  • Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
  • Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
  • Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  • When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  • To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g

3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
2 (6 ounce) skinless, boneless salmon fillets
3 egg yolks
1 tablespoon hot water
1 cup butter, cut into small pieces
2 tablespoons fresh lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh chives

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