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Now In: Recipes → France → Entree → French Poached Salmon

French Poached Salmon
This elegant dish combines salmon with chanterelle mushrooms, delicate haricots verts (tiny green beans), and herbs. The method is a simplified version of "en papillote", gentle poaching in sealed parchment paper. Serve with roasted potatoes. If parchment paper is unavailable, use aluminum foil. Be careful to not overcook the fish. Remember, it continues to cook a bit after being removed from the oven.
 
Base SKU: 480
Cuisine: French
Prep Time: 45 Minutes
Cooking Time: 10 Minutes
Yield: 4 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

1/2 pound(s) Haricots verts (French thin green beans) or regular green beans
1 1/2 tablespoon(s) Olive oil
1 teaspoon(s) Garlic, minced
to taste Pepper
4 Skinless salmon fillets, 5-ounce
1/4 cup(s) Lemon juice, fresh
1 tablespoon(s) Thyme, dried
1/4 cup(s) Fish stock or water
1/4 cup(s) White wine
3 Shallots, minced
Parchment paper, as needed

Instructions:
1. Preheat oven to 350;F and prepare a bowl of ice and cold water.
2. Snip stems and ends of beans. In a saucepan of boiling, salted water cook beans until just tender, 3 to 5 minutes. Transfer beans to ice water to stop cooking. Drain and pat dry.
3. In a large saucepan, heat 1 tablespoon oil over moderate heat and saut; re-hydrated chanterelles and garlic, stirring, until mushroom liquid is evaporated and mushrooms are tender.
4. In a skillet, casserole, or roasting pan large enough to hold the fillets, combine beans, chanterelles, and garlic, and season with salt and pepper to taste.
5. Arrange beans and chanterelles around edge of dish. Arrange salmon fillets in middle of dish about an inch apart and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, and sea salt and pepper to taste.
6. Carefully pour stock and wine down side of dish. Sprinkle shallots over fillets.
7. Brush 1 side of parchment paper with remaining ; tablespoon oil and place parchment, oiled-side-down, on top of fillets and vegetables.
8. Bake fillets in middle of oven until just cooked through, about 10 minutes. Make sure the liquid is gently simmering, not boiling rapidly, during the poaching process.
9. Carefully tilt dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup. Adjust seasoning to taste.
10. Serve fillets and vegetables with rice or potatoes, dressed with the sauce.
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