Court-Bouillon Poached Salmon with Tarragon-Lemon Butter

In a small mixing bowl, combine 80 g softened unsalted butter, 5 g chopped tarragon, 5 g minced chives, 2 g lemon zest, 5 ml lemon juice, 2 g flaky sea salt, and 0.5 g ground white pepper using a fork until smooth and uniform.

Transfer the seasoned butter onto a sheet of parchment paper, fold the edge over, and roll it firmly into a tight log approximately 3 cm in diameter.

Transfer the wrapped butter log to the refrigerator to chill until completely firm and sliceable.

In a deep wide skillet with lid, combine 800 ml water, 250 ml dry white wine, 1 sliced lemon, 1 sliced shallot, 3 tarragon sprigs, 3 dill sprigs, 1 dried bay leaf, 3 g black peppercorns, and 8 g fine sea salt.

Place the skillet over medium heat and bring the court-bouillon liquid to a simmer at 85 C to 90 C (185 F to 194 F) for 10 minutes to extract the herbal aromatics.

On a clean cutting board, pat the 4 salmon fillets dry with paper towels; wash your hands and immediately sanitize all surfaces that touched raw seafood to prevent cross-contamination.

Reduce heat to low to settle broth to 75 C to 80 C (167 F to 176 F), gently lower salmon fillets into the broth in a single layer, cover with the lid, and poach gently.

Verify salmon doneness by inserting an instant-read food thermometer horizontally into the thickest core until it reaches the safe minimum temperature of 63 C (145 F), where flesh turns opaque and separates easily with a fork.

Carefully lift each salmon fillet from the broth using a slotted fish spatula, holding it over the pan for 3 seconds to drain excess poaching liquid.

Set warm dinner plates on the counter, place one drained salmon fillet in the centre of each plate, and unwrap the chilled compound butter on a cutting board.

Using a chef knife, slice the cold butter log into 4 equal rounds (approximately 20 g each) and crown each hot fillet with a butter medallion, allowing it to soften and drape glossily over the fish.