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Poached Salmon With Irish Butter Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. center cut skinless Salmon
Salt ( 1 T. Salt to every 2 pints water)
Irish Butter Sauce:
2 egg yolks
2 tsp cold water
1/2 cup (1 stick) butter, diced
1 tsp. fresh lemon juice
1-2 Tbsp fresh parsley, chopped
Lemon wedges, for garnish

Directions:
Directions:
Choose a saucepan that will barely fit the piece of fish, an oval saucepan is usually perfect. Half fill the saucepan with salted water and bring to a boil.
Add fish, bring back to a boil, cover and simmer very gently for 20 minutes. Turn off the heat and allow the fish to sit in the water, 20 minutes and no longer, while you make the sauce. Put egg yolks in a heavy saucepan on low heat or a double boiler, add the water and whisk thoroughly. Add the butter, bit by bit, whisking until it gradually thickens, but if it shows signs of becoming too thick or slightly scrambling, remove from heat immediately and add a little cold water. Do not leave pan or stop whisking until sauce is made. Add lemon juice, to taste. Lay salmon on a warmed oval plate. Garnish with chopped parsley and lemon wedges. Serve with the Irish Butter Sauce. Serves 8-10

Number Of Servings:
Number Of Servings:
Serves 8 to 10
Preparation Time:
Preparation Time:
About 1/2 hour to 45 minutes
Personal Notes:
Personal Notes:
I have been making this dish for St. Patrick’s Day for about 35 years and it is always a hit.

 

 

 

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