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Whole Poached Salmon With Creamy Ravigote Sauce


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  • 5 cups water
  • 1 cup chopped onions
  • 3/4 cup sliced leeks
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 garlic cloves sliced
  • 5 thyme sprigs
  • 5 parsley sprigs
  • 2 bay leaves
  • 3 cups dry white wine
  • 10 peppercorns
  • 1 whole line-caught Alaskan salmon - (4 to 5 lbs) scaled, gutted
  • 1 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1 large egg
  • 2 cups vegetable oil
  • 2 large hard-boiled eggs peeled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced red onions
  • 2 tablespoons capers drained, and coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 3/4 teaspoon salt
  • 1/4 cup freshly-ground white pepper


Servings 8


Step 1

In a large fish poacher, combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Bring to a simmer and simmer for 15 minutes. Add the wine and return to a simmer. Add the salmon and cook gently for 5 minutes. Remove from the heat and allow to cool in the poaching liquid.

Lift the salmon out of the poaching liquid and place on a platter. Peel back the skin and remove. Plate with fresh herbs and Creamy Ravigote.

For the Creamy Ravigote: Combine the mustard, egg yolk, and whole egg in the bowl of a food processor, and process on high speed. With the machine running, add the oil in a thin stream, until the mixture thickens. Transfer to a bowl. Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve.

This recipe yields 8 to 10 servings.

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