1 cup dry white wine

1 onion, sliced

2 stalks celery, sliced

2 sprigs parsley

2 bay leaf

½ lemon, sliced

1 ½ teaspoons dried tarragon

1 teaspoon black peppercorns

½ teaspoon dried thyme

½ teaspoon salt

6 6 ounce salmon, fillets

⅓ cup white vinegar

shallot, finely, chopped

1 pinch white pepper

1 pinch black pepper

½ cup cold butter, cut into little cubes

1 tablespoon whipping cream

1 tablespoon fresh chives

1 tablespoon fresh parsley, chopped


1. In shallow Dutch oven or skillet large enough to hold fish in single layer, combine 6 cups (1.5 L) water, wine, onion, celery, parsley, bay leaves, lemon slices, tarragon, peppercorns, thyme and salt.

2. Bring to boil. Simmer over medium heat for 20 minutes.

3. Add salmon to liquid.

4. Cover and cook at bare simmer for 7 to 9 minutes or until fish flakes easily when tested.

5. With slotted spatula, remove fish and keep warm. Strain, reserving liquid.

6. In saucepan, combine 1 cup (250 mL) of the reserved liquid, vinegar, shallots and pepper.

7. Boil over high heat for 5 to 6 minutes or until reduced to 1/4 cup (50 mL). Reduce heat to low; whisk in butter, 1 cube at a time, to thicken sauce.

8. Whisk in cream. Serve over salmon. Garnish with chives.

See more: Dinner, Eggs/Dairy, Fall, French, Main, Poach

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