By Barbara Gamarekian
- Total Time
- About 30 minutes
- Rating
- 4(122)
- Notes
- Read community notes
This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It’s an elegant dish for a large group — the recipe ultimately serves 12 — but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.
Featured in: AMERICAN CONTEMPORARY; Business Lunch: A Personal Approach
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Ingredients
Yield:Twelve servings
- 23-pound Atlantic salmon fillets, from the center cut
- 1tablespoon salt
- 10black peppercorns
- 1bay leaf
- 1small onion, quartered
- ¼cup sliced carrot
- ¼cup sliced celery
- 4sprigs parsley, plus ¼ cup minced
- 8tablespoons unsalted butter, at room temperature
- 2tablespoons lemon juice
- ¼teaspoon freshly ground white pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
546 calories; 38 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 47 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cut each fillet into six serving pieces. Set aside.
Step
2
Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
Step
3
Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.
Ratings
4
out of 5
122
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Cooking Notes
georgicapond
Far easier and more tasty: Use homemade fish stock or simmer clam juice, water, bay leaf, slice of lemon (if you like) for 10-15 minutes. Remove solids. Add the fish. Cover and bring back to a low simmer. Turn off flame and let the filets sit in the liquid, covered, for as long as it takes to cook them, usually about 15-20 minutes. It works beautifully in a enameled dutch oven or deep sauce pan. You do not need a fish poacher. Strain the liquid and freeze for next use.
coffeespoon
First time poaching fish. Used a dutch oven. Came out great! Ate my poached salmon with sauce gribiche.
Brett
A lovely casual twist for 4 ppl:In large poacher: 2T EVOO, 2T butter, sauté on medium high small diced onion for 3 minutes. Add diced carrots and celery for plus 3 minutes. Add ground black pepper, bay leaf, parsley sprigs and 1/3 C dry white wine. Heat to high, add rack and steam 36 little necks per per person until open ~8 min. Serve clams, then lightly poach/steam 2 lb. salmon on the rack. Place fish on a platter, spoon broth, garnish with fresh parsley and serve with green salad.
Jon
This was surprisingly flavorful! The lemon butter was delicious.
Sandy Camargo
This was excellent: made the day before and served with the Sauce Gribiche, on this site: https://cooking.nytimes.com/recipes/1018844-sauce-gribiche?action=click&.... Didn't use a fish poacher, just a skillet with a lid.
georgicapond
Far easier and more tasty: Use homemade fish stock or simmer clam juice, water, bay leaf, slice of lemon (if you like) for 10-15 minutes. Remove solids. Add the fish. Cover and bring back to a low simmer. Turn off flame and let the filets sit in the liquid, covered, for as long as it takes to cook them, usually about 15-20 minutes. It works beautifully in a enameled dutch oven or deep sauce pan. You do not need a fish poacher. Strain the liquid and freeze for next use.
Springfieldcos
Nice recipe. Secret is to get a really good piece of salmon, then serve with the homemade tartar sauce (on NYT Cooking)
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