Poached Salmon with Beurre Blanc Recipe | James Beard Foundation
Beurre blanc, a rich, butter-based sauce from France's Loire Valley, pairs excellently with fish, especially salmon.
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Cooking tools:
- Cheesecloth
- Stockpot
- Saucepan
- Whisk
- Fork
- Toothpick
- Serving platter
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 3-pound piece filleted salmon
- 2 pounds fish bones and heads
- 2 bay leaves
- 1 onion, stuck with cloves
- 1 to 2 stalks celery
- 1 1/2 tablespoons salt
- 1 teaspoon peppercorns
- 1/2 teaspoon thyme
- 1/2 teaspoon tarragon
- 1/2 cup vinegar
- 2 cups white wine or dry vermouth
- 1/4 cup white wine
- 1/4 cup wine vinegar
- 1 tablespoon chopped shallots or onions
- 1/4 teaspoon salt
- Freshly ground black pepper
- 3 sticks chilled butter, cut into 24 pieces
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