Equipment
Ingredients
Main
- 1360 g atlantic salmon fillets, cut into six pieces
Court Bouillon
- 3000 ml water
- 18 g salt
- 10 black peppercorns
- 1 bay leaf
- 100 g onion, quartered
- 60 ml carrot, sliced
- 60 ml celery, sliced
- 4 parsley, whole sprigs
Maitre d'Hotel Butter
- 120 g unsalted butter, room temperature
- 30 ml lemon juice
- 1 g white pepper, freshly ground
- 15 g parsley, minced
Nutrition (per serving)
Method
Cut the salmon fillets into six equal serving pieces and set aside.
Fill a large fish poacher or roasting pan with water and bring to a boil at 100°C (212°F).
Add the salt, peppercorns, bay leaf, onion, carrot, celery, and parsley sprigs to the water. Simmer for 5 minutes.
Combine the softened butter, lemon juice, white pepper, and minced parsley in a mixing bowl until fully incorporated.
Place the butter mixture onto wax paper, roll into a log shape, and chill in the refrigerator until firm.
Lower the salmon pieces into the simmering liquid, cover the vessel with cheesecloth, and cook for 10 minutes until the internal temperature reaches 63°C (145°F).
Remove the salmon from the liquid, drain briefly on paper towels, and serve with slices of the chilled butter.
Chef's Notes
- Ensure your court bouillon is flavorful. Don't be shy with the aromatics – they are crucial for infusing the salmon with subtle, pleasant notes.
- The poaching liquid should be at a gentle simmer, not a rolling boil. Boiling can toughen the delicate salmon flesh.
- Use the freshest salmon possible. The quality of the fish will significantly impact the final dish.
- For the Maitre d'Hotel butter, ensure the butter is truly softened to room temperature, not melted. This allows for smooth incorporation of the herbs and lemon juice without the butter breaking.
- When poaching, ensure the salmon is fully submerged. If it's not, you may need to add more water or use a smaller vessel.
Storage
Refrigerator: 72 hours — Store salmon and butter in separate airtight containers.
Reheating: Serve chilled or gently warm in a covered pan with a splash of water at 120°C/250°F.
