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Prep Time: 30 Minutes
Yields: 6 (6-ounce) Servings

Of all the fish used for poaching, none is more flavorful than salmon. Here, the humble potato is elevated to create a magnificent sauce to enhance the delicious dish.

Ingredients for courtbouillon:
4 ounces dry white wine
1 gallon water
2 cups peeled, diced carrots
½ cup diced white of leek
2 cups diced onions
1 cup diced celery
4 chopped garlic cloves
5 sprigs parsley
1 sprig thyme
1 bay leaf
10 white peppercorns, crushed
3 coriander seeds
salt to taste
1 tbsp fish base (optional)

In a large saucepan, bring white wine and water to a boil. Add all remaining ingredients, except salt and allow to simmer for 20 minutes. Season with salt and strain through a fine sieve.

Ingredients for poached salmon:
6 (6-ounce) salmon fillets
courtbouillon liquid
chive potato sauce (see recipe)

Bring liquid to a rolling boil. Place salmon in a 9" x 13" baking pan. When ready to serve, pour boiling liquid over fish. Cover quickly with clear wrap and allow to set 10–15 minutes or until done (warm, moist fish with a cool pink center). Place one poached fillet in the center of plate and top with warm chive potato sauce.














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