Poached Salmon With Mousseline Sauce Recipe

Cooking Directions

• STEP 1.In a large pot, bring water, white wine, lemon juice, and herbs to a simmer.
• STEP 2.Add the salmon fillets to the pot and cook for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
• STEP 3.While the salmon is cooking, prepare the mousseline sauce. In a heatproof bowl, whisk together egg yolks and lemon juice.
• STEP 4.Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and becomes creamy.
• STEP 5.Slowly add melted butter to the egg yolk mixture, whisking constantly, until the sauce is smooth and velvety.
• STEP 6.Remove the bowl from the heat and season the sauce with salt and pepper.
• STEP 7.To serve, place the poached salmon fillets on a plate and spoon the mousseline sauce over the top. Garnish with fresh herbs, if desired.

Cooking Tips

• Make sure the water is simmering gently, not boiling, to prevent the salmon from overcooking.
• Use fresh salmon fillets for the best flavor and texture.
• Be careful not to overcook the mousseline sauce, as it can curdle if heated too quickly or for too long.
• If the sauce becomes too thick, whisk in a little warm water to thin it out.
• Serve the poached salmon with mousseline sauce with steamed vegetables or a side salad for a complete meal.

Storage and Serving

• Leftover poached salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the salmon gently in a microwave or oven until warmed through.
• The mousseline sauce is best served immediately and does not store well, so it is recommended to make it fresh when needed.