Poached salmon with lemon parsley sauce

Cooking Fish Poached salmon with lemon parsley sauce

Detailed step-by-step description of how to cook the dish "Poached salmon with lemon parsley sauce". Try it by all means

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Combine onion, bay leaves, peppercorns, salt, wine and 3 cups of cold water in a large, deep frying pan or saucepan. Bring to a simmer over medium heat. Add fish (adding more water to cover fish, if required). Simmer, uncovered, for 5 minutes or until fish is just cooked through. Remove from heat. Cover pan. Set aside.
  2. Meanwhile, melt butter in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Increase heat to medium. Cook, stirring, for 3 minutes or until sauce thickens and coats the back of a wooden spoon. Remove from heat. Stir in parsley and lemon juice. Season with salt.
  3. Using a slotted spoon, remove fish to plates. Drizzle with lemon parsley sauce. Season with pepper. Serve with broccolini and potatoes.

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1 large white onion, thickly sliced
2 dried bay leaves
4 whole black peppercorns
2 tsp salt
1 cup dry white wine
4 salmon fillets, skin removed
20g butter
1 tbsp plain flour
1 cup low-fat milk
1/4 cup finely-chopped flat-leaf parsley leaves
1 1/2 tbsp lemon juice
steamed broccolini and steamed chat potatoes, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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