Imagine a restaurant-quality dish that looks impossibly elegant but can be created in your own kitchen in just 30 minutes. This Poached Salmon in Caviar Beurre Blanc is not just a meal—it's a culinary masterpiece that combines the delicate richness of perfectly poached salmon with a luxurious, velvety sauce crowned with glistening caviar. Whether you're looking to impress a special someone or treat yourself to an extraordinary dining experience, this French-inspired recipe promises to elevate your cooking skills and tantalize your taste buds with every sublime bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1/2 cup unsalted butter, cubed
- 2 tablespoons caviar
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing your ingredients. Gather 2 salmon fillets, 1/2 cup of white wine, 1/4 cup of heavy cream, 1/2 cup of unsalted butter (cut into cubes), 2 tablespoons of caviar, and fresh dill for garnish. Make sure to have salt and pepper on hand for seasoning.
- In a medium-sized saucepan, pour in the white wine and bring it to a gentle simmer over medium heat. Allow it to reduce by half, which should take about 5-7 minutes.
- Once the wine has reduced, lower the heat and add the heavy cream to the saucepan. Stir the mixture gently to combine and let it simmer for another 2-3 minutes, allowing it to thicken slightly.
- Gradually add the cubed unsalted butter to the sauce, a few pieces at a time, whisking continuously until the butter is fully melted and incorporated. This will create a rich and creamy beurre blanc sauce. Season with salt and pepper to taste.
- While the sauce is being prepared, fill a large skillet with enough water to cover the salmon fillets. Bring the water to a gentle simmer over medium heat. You may add a pinch of salt to the water to enhance the flavor of the salmon.
- Once the water is simmering, carefully place the salmon fillets into the water, skin-side down. Poach the salmon for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once the salmon is cooked, use a slotted spatula to carefully remove the fillets from the water and place them on a plate. Allow them to rest for a minute.
- To serve, spoon a generous amount of the caviar beurre blanc sauce onto each plate. Place a salmon fillet on top of the sauce and drizzle a little more sauce over the fish.
- Finish the dish by garnishing with fresh dill and an extra sprinkle of salt and pepper if desired. Serve immediately and enjoy your elegant poached salmon with caviar beurre blanc.
Tips
- Temperature is Key: Use a meat thermometer to ensure your salmon reaches exactly 145°F (63°C) for perfectly cooked, tender fish.
- Butter Technique: When making the beurre blanc, add butter gradually and whisk constantly to prevent separation and achieve a smooth, silky sauce.
- Wine Selection: Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor in your sauce.
- Caviar Care: Use high-quality caviar and add it just before serving to maintain its delicate texture and briny pop.
- Poaching Perfection: Keep the water at a gentle simmer, not a rolling boil, to prevent the salmon from becoming tough.
- Fresh Matters: Use the freshest salmon possible and garnish with freshly chopped dill for maximum flavor and visual appeal.
- Sauce Rescue: If your beurre blanc starts to separate, add a small splash of cold water and whisk vigorously to re-emulsify.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 2g
Protein: 35g
Fat: 45g
Saturated Fat: 28g
Cholesterol: 180mg
