Seafood Recipes

Poached Salmon with BlenderBearnaise

Salmon fillets poached in white wine and water with lemon and bay, served with a blender béarnaise flavoured with tarragon.

Poached Salmon with Blender Bearnaise
4 People
Serves
10 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
French
Cuisine
The Recipe

About This SeafoodDish

Poached Salmon with Blender Bearnaise is a refined yet simple dish that combines tender poached salmon with a rich and velvety Béarnaise sauce. The salmon is gently poached in white wine, lemon, and bay leaves, resulting in a delicate, moist fillet. The Béarnaise sauce, made
effortlessly in a blender, features the classic flavors of tarragon, chives, and dill, adding a fresh, herbaceous note to the buttery sauce. This elegant recipe is perfect for special occasions or when you want to elevate your dinner with minimal effort. Serve with fresh vegetables or steamed greens for a complete meal!

Ingredients

  1. 4 salmon fillets (about 180g each), skin side down
  2. 1 cup white wine
  3. 1 cup cold water
  4. 1 lemon, sliced
  5. 2 bay leaves
  6. 100g unsalted butter
  7. 2 tablespoons white wine vinegar
  8. 3 egg yolks
  9. 2 tablespoons fresh tarragon, chopped
  10. 2 tablespoons fresh chives, chopped
  11. 1 tablespoon fresh dill, chopped
  12. Salt and pepper, to taste
  13. Fresh beans or steamed greens, to serve

Method

  1. Place salmon fillets, skin side down, in a deep frying pan. Add wine and enough cold water to just cover salmon. Add lemon and bay leaves to the pan. Bring liquid to just below simmering point and cook
    at this temperature for 10 minutes. Turn off heat and leave fish submerged in liquid while preparing the sauce.
  2. Melt butter and transfer it to a small heatproof jug. Blend vinegar and yolks together until well combined. With the motor running, add hot butter in a slow, steady stream. The mixture should emulsify. Transfer mixture to a small bowl and stir through tarragon, chives and dill. Season to taste.
  3. Divide fish and beans between four serving plates and drizzle with sauce. Serve immediately.
From Our Kitchen

Chef's Tip

Perfect poached salmon should never boil. Keeping the liquid just below a simmer allows the fresh Atlantic salmon to stay silky, moist, and delicately flaky instead of drying out. The richness of Béarnaise works best when balanced with fresh herbs and acidity, creating that classic restaurant-quality pairing of buttery sauce and clean premium seafood flavour.

FEATURED

FeaturedProduct

Sale
Fresh atlantic salmon fillet displayed on black slate over crushed ice with lemon

Fresh Atlantic Salmon Fillet

1kg - 1.2kg / Skin On / Per Fillet

A full side of Atlantic salmon, 1 to 1.5kg of...

$50.00 fillet
$67.00 $50.00 fillet
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NUTRITION

NutritionPerServing

  • Calories 400 kcal
  • Total Fat 25.0 g
  • Total Carbohydrate 3.0 g
  • Protein 38.0 g
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