Salmon Poached in White Wine

    35 min

    Salmon is poached with onions, carrots, celery and wine. The muslin prevents it from over-cooking. Fresh steamed asparagus and hollandaise sauce make the perfect accompaniments to this dish.

    52 people made this

    Serves: 6 

    • good knob butter
    • 1/2 onion, chopped
    • 3 carrots, chopped
    • 1 stalk celery, chopped
    • 1L (1 3/4 pints) water
    • 100ml (4 fl oz) dry white wine
    • salt and freshly ground black pepper to taste
    • 1.3kg (3 lb) salmon steak

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a large frying pan, heat the butter and sauté the onions, carrots and celery for 5 minutes. Add the water, wine, salt and pepper. Let the mixture simmer for 5 additional minutes.
    2. Wrap the salmon in muslin or cheesecloth and place it in the boiling liquid. Lower the heat, cover, and simmer gently for about 15 minutes (12 minutes per kilo / 5 minutes per pound).
    3. Remove salmon from the frying pan carefully, unwrap and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it, so I would do it again, but I would use 3 cups of water instead of 4, and dispense with the cheesecloth-just be gentle on the salmon.  -  20 Jan 2006  (Review from Allrecipes US | Canada)


    This recipe was just what I needed for a busy day with houseguests. I served rice as a side dish and after the salmon was finished cooking, I poured the juices in the pan over the rice. It was fabulous!  -  05 Sep 2000  (Review from Allrecipes US | Canada)


    This tasted wonderful but I think the cooking time should be increased a bit if you like your Salmon cooked through. A fruity Chardonay went well with this dish. It will appear on my table again.  -  25 Aug 2002  (Review from Allrecipes US | Canada)