SALMON & VELOUTE SAUCE
Salmon poached in apple cider with easy veloute sauce
Learn how to pan poach salmon in apple cider and make a deliciously easy velouté sauce with the cooking juices.
INGREDIENTS
3 to 4 salmon fillets (or other fish)
1 to 2 tbsp of finely diced shallots
150 to 250 ml (2.1 to 3.5 fl oz) dry alcoholic apple cider (hard cider) – quantity depends on how much fish you cook
50 to 100 ml (0.7 to 1.4 fl oz) of cream (depending on how creamy you like your sauce)
1 or more tsp of freshly squeezed lemon juice
Salt and pepper for seasoning
A few slices of fresh lemon plus chives to decorate
For the Roux
10 g (0.35 oz) flour
20 g (0.7 oz) butter
NOTES
You will need one paper lid made with parchment large enough to cover the pan. This is used to cover the fish when cooking.
Cooking time: 8 to 10 minutes depending on thickness and quantity.
PROCEDURE
Preheat the oven at 50 ℃ (122 °F)
First make the roux by melting the butter in a pan over low-medium heat. Whisk in the flour, then reduce the heat to low and cook for a 2 – 2 ½ minutes. When cooked, remove the pan off the heat to immediately stop the roux from cooking further.
To shallow poach the fish, pour the cider into a frying pan and add the fish, shallots and bay leaf. Season with salt and pepper.
Coat one side of the parchment paper with butter and pierce a hole in the centre. Place the lid butter side down on top of the fish and tuck into the pan to completely enclose the fish.
Bring the cider to a simmer over medium heat, then reduce the heat to low and leave the fish to cook for between 8 to 12 minutes depending on the thickness of the fillets.
When cooked, transfer the fish to a plate and spoon a little of the cooking liquid on top. Keep warm in the oven covered with the parchment paper while you prepare the velouté.
Filter the remaining cooking liquid into the pan with the roux and whisk to combine the ingredients, then place over medium heat whisking constantly until the velouté thickens before stirring in the cream.
Cook the velouté for 1-2 minutes, adjust the seasoning and add the lemon juice.
Remove the fish from the oven and whisk in the excess fish juices from the plate into the velouté.
Serve the fish immediately drizzled with the velouté and garnished with chives.
Perfectly cooked salmon! So fresh and nutritional idea for summer lunch, I'll try it.Jazzy Taste
I just love your cooking! I have made many of your preparation and all have turned on just great. Thank you so much for sharing your work with the rest of the world. Greetings from Chile.S Sarte
So beautiful. I'm trying it with skinned haddock fillet.Bill Watters