Saumon Poché au Chablis, Vinaigrette à l’Estragon

For us, this is the perfect lunch. A little piece of baguette, a glass of crisp Chablis and we are in heaven.

Serve 4
4 Salmon Fillet
1 Bay Leaf
1/2 Cup of White wine
4-5 Black Peppercorn
1 Small Carrot
1 Small piece of celery
4 Small Steam potatoes

For the Vinaigrette
1 Small french shallot finely minced
1 Teaspoon Dijon Mustard
1/2 Cup of Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
1/2 Teaspoon Honey
1 Teaspoon dried Tarragon
Salt & Pepper to taste
Dash of Cayenne Pepper – Piment d’Espelette

In a medium size sauce pan filled halfway with water, stir in 1/2 cup of white wine, a bay leaf, a few peppercorn, the carrot cut in halves, a piece of celery cut in a few pieces. Bring to a boil and cook for 10 minutes at medium heat. This will allow the vegetables to impart their flavour to the broth. After this time, place the salmon fillets in the hot water and poach for 5-6 minutes. The fillets should be still pink inside.
Using a slotted spoon, remove the fillets and let them cool at room temperature. You can also place them in the fridge overnight. We like our salad lukewarm, so room temperature is just perfect.
Whilst the salmon is cooking, this is where a pressure cooker comes handy. Cook the potatoes until tender in the centre. When using a pressure cooker, bring to a high pressure and then, reduce to minimum. Cook the potatoes for 5 minutes. Let them cool at room temperature.

To assemble the dish, simply cut the potatoes in thick slices (2-3 cm) and place them on a plate in a row. (3 slices should do).
Place the salmon on top and pour a few tablespoons of the vinaigrette.
Garnish with a few parsley leaves – Salt & Pepper and a dash of cayenne or piment d’Espelette.
Pour the wine at the last minute, so it is still very, very cold and enjoy.

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