May 4, 2016

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

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1. Heat stock to 180 degrees Fahrenheit.
2. Add seasoned fish and poach until desired doneness.

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3. Remove fish and keep warm. Reserve 12 oz of liquid for sauce.
4. In a separate pan, heat butter and flour to make a roux.

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5. Slowly add stock and simmer until thickened.
6. Reduce to desired consistency, add cream, tarragon and lemon juice; season with salt and pepper.