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 List
4 salmon fillets (about 180g each), skin side down
1 cup white wine
1 cup cold water
1 lemon, sliced
2 bay leaves
100g unsalted butter
2 tablespoons white wine vinegar
3 egg yolks
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh chives, chopped
1 tablespoon fresh dill, chopped
Salt and pepper, to taste
Fresh beans or steamed greens, to serve
Steps
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.
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.
Divide fish and beans between four serving plates and drizzle with sauce. Serve immediately.
