Champagne Poached Salmon | Recipe – The Food and Booze Logs

At the time of writing the holidays are approaching, so it might be time for a festive dish. Poached salmon makes for a luxurious touch but is fairly quick to make. This version is poached in champagne with additional touches of schallots, garlic, parsley and dill. It’s a juicy, subtle and delicious salmon dish.

For two you’ll need 400 g salmon fillet, 1 medium schallot, 2 cloves of garlic, 1 tbsp fresh parsley, 1 tbsp fresh dill, 1 dl champagne (white wine will substitute), 1 dl water, 1 1/2 tbsps butter, salt and black pepper.

Start by finely chopping the schallot, garlic, parsley and dill. Season the salmon with salt and black pepper.

In a pan large enough to fit the salmon in one layer, melt the butter on medium low to medium heat. Lightly sauté the onions until fragrant but without browning.

Add the champagne and heat a few minutes to let the alcohol evaporate, then add the water and chopped herbs. Stir, and place the salmon in the pan, skin-side down.

Ladle the sauce over the salmon and poach it under lid, only lightly simmering for 15 to 20 minutes or until done. Occasionally ladle some of the sauce over the salmon. Check the taste and add some salt and pepper if needed.

. Ladle the sauce over the salmon and poach it under lid, only lightly simmering for 15 to 20 minutes or until done. Occasionally ladle some of the sauce over the salmon. Check the taste and add some salt and pepper if needed.

When done, portion it out, ladle the sauce over the salmon, and serve with boiled potatoes, a few wedges of lemon to twist over the salmon, additional flake salt and the rest of the champagne.

List of ingredients