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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 241 kcal
- Protein
- 23 g
- Carbohydrates
- 2 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 642 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 84 mg
- Potassium
- 619 mg
- Calcium
- 27 mg
- Iron
- 1.1 mg
- Magnesium
- 37 mg
- Phosphorus
- 237 mg
- Zinc
- 0.8 mg
- Vitamin A
- 134 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 38 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 3.6 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.45 mg
- Niacin
- 9.0 mg
- Folate
- 37 mcg
- Water
- 100 g
Sources: USDA FoodData Central
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.
Troubleshooting
Salmon is dry and tough
Cause: The liquid was at a rolling boil or the fish was cooked too long.
Fix: Cannot be fixed; serve with extra compound butter to add moisture.
Prevention: Maintain a gentle simmer and use a thermometer to check for an internal temperature of 63°C/145°F.
Butter mixture is broken or curdled
Cause: The lemon juice was added too quickly or the butter was too cold.
Fix: Warm the bowl very slightly over simmering water while whisking vigorously to re-emulsify.
Prevention: Ensure butter is completely softened to room temperature and whisk in liquid gradually.
Cultural Context
Poached salmon is a classic preparation, particularly in European cuisines, valued for its delicate texture and ability to showcase the natural flavor of the fish. The Maitre d'Hotel butter, a compound butter with lemon and herbs, is a traditional French accompaniment that adds richness and brightness, often served with grilled or pan-seared meats and fish.
