Poaching fish can be a great alternative to other forms of cooking: whether it’s baking, grilling, searing or frying. Not only is it a healthy, oil-free alternative, it’s also super hands-off, makes for easy cleanup and pretty much guarantees that you end up with a tender product that isn’t overcooked. We like to pair ours with a homemade white sauce that’s the perfect compliment to a big piece of organic salmon that we’ll also show you how to make.
Follow along with our online culinary school chefs and learn how to make a simple yet delicious poached salmon. We’ve even thrown in a bonus sauce to kick up your fish to the next level.
Poached Salmon and Tarragon Cream Sauce
1 ea 8oz fish
12 oz fish stock
½ oz butter
½ oz flour
2 oz cream
1 tbsp lemon juice
1 tsp tarragon (chopped)
As needed sea salt
As needed white pepper
1. Heat stock to 180 degrees Fahrenheit.
2. Add seasoned fish and poach until desired doneness.