Salmon Tournedos Poached In Beurre Monté Recipe 475 Recipes

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

SALMON TOURNEDOS POACHED IN BEURRE MONTé RECIPE - (4.7/5)

Steps:

• directions 1 Start with the poaching sauce, called beurre monte, which is butter which is melted without breaking the liquid to fat emulsification of solid butter. In a small sauce pan bring 1/4 cup water to a low simmer over medium heat. Reduce heat to low and begin whisking in 1/4 pound of butter tablespoon by tablespoon until emulsified and even. Then add in remaining 3/4 pounds of butter a bit at a time, whisking all along until emulsified. Keep over low heat, being sure not to boil, or the sauce will break. The temperature for poaching should be between 180-190 degrees. The sauce will need to be 2-3 inches deep for poaching; if it is not that depth move it to a smaller sauce pan or add more butter. You can add more butter almost indefinitely and maintain the emulsion. 2 Now prepare the salmon tournedos. Start by removing the skin from the salmon. Then cut along the length of the filet removing roughly the top 1/3 of the filet from nearer the spine, leaving the thick belly meat. Then butterfly the belly meat, starting from the spine side and being sure not to cut all the way through the belly. 3 Open the fillet up and flip it so that it is skin side up (where the skin used to be. Salt and pepper the fish and then lay out the basil leaves and sprinkle on the chives and dill. Now roll the whole filet up so that you wind up with a long cigar shaped roll of salmon. Use twine to tie the roll approximately every 2 inches. Be sure not to tie very tightly or you will damage the salmon. Then cut the roll into even segments between the ties, leaving each section wrapped and tied. 4 Finally poach the salmon in the beurre monte. Simply submerge the salmon in the sauce and leave it for about 6 minutes. The flesh should turn a light pink but stay slightly red on the interior. If you find your salmon isn't cooking evenly top to bottom flip the salmon over after 3 minutes. 5 Serve immediately with a bit of the beurre monte as sauce. Garnish with parsley.

SALMON TOURNEDOS WITH HERB SAUCE

Steps:

• Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
• Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
• Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
• Bake salmon packets until salmon is cooked through, about 10 minutes.
• Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce around and serve.

POACHED SALMON

Steps:

• Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
• Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
• Scatter the dill, peppercorns, and bay leaf over the top.
• Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
• Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
• With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.