Salmon poached in Champagne


prep 1:30       total 1:30


6 servings



1-1/2 lb. salmon steak
4 md. carrot, unpeeled
4 stalks celery, including leaves
1/4 leek
1 cup mushrooms, sliced
2 md. onion, quartered, skins included
1 tbsp. fresh basil
2 bay leaves
1 tbsp. dill weed, fresh
2 cloves garlic, minced
1 tsp. fresh parsley
1/2 tsp. pepper
1 tsp. salt
1 tsp. ground thyme
8 cups water
1 tbsp. all-purpose flour
1 cup half & half
1/2 cup grated Parmesan cheese
1 tbsp. margarine


Add water to 6-10 qt. pot. Add carrots (unpeeled), celery, including leaves, leeks, onion (including skins), basil, bay leaves, garlic, parsley, thyme. Bring to a boil and turn down heat to simmer. Simmer for 1 hour.

After 1 hour, remove everything from stock with slotted spoon and discard. Filter stock through fine mesh sieve or cheesecloth. Debone salmon and add to strained stock. Bring to a boil and simmer for about 5 to 7 minutes or until salmon is done (time varies depending on thickness of pieces. Remove salmon from pot with slotted spoon and set aside. Make a roux with flour and butter. Boil stock (poaching liquid) until there is about 3 cups remaining. Add half and half, salt, pepper and mushrooms. Add roux to thicken. Add salmon and simmer just until fish is re-heated. Serve over boiled tiny red potatoes. Top fish with Parmesan cheese as served.

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