Perfectly Poached Salmon And Tarragon Cream Sauce

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

Ingredients:
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

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

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.

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

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Download

First Name*

Last Name*

Email*

Phone*

Campus of Interest*

Online Austin, TX Boulder, CO

Program of Interest*

By clicking the "Get the Survey Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].