Poached Norwegian Salmon Fillets à la Grecque

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Lawrence McFadden, CMC, vice president of culinary, Ritz-Carlton Hotels, Atlanta, Ga.
The National Culinary Review, December 2003


5 (8-ounce) Norwegian salmon fillets, cut in half
1/4 cup lemon olive oil (to rub into fish)
Freshly ground coriander, to taste
Freshly ground white pepper, to taste
1 pint champagne vinegar
1 pint dry white wine
1 pint fish or chicken stock
1/4 cup whole coriander
1 teaspoon white peppercorns
2 tablespoons kosher salt
1/4 cup sugar
6 sprigs fresh thyme
2 fresh bay leaves
5 fresh artichokes, trimmed
8 medium shallots, shaved thin
For The Garnish
10 shiitake mushrooms, stemmed and blanched
10 asparagus tips, blanched
20 plum tomatoes, peeled and quartered
1/2 cup Italian parsley, chopped
Aïoli, as needed
Fresh chervil, as needed
Tomato oil, as needed


Method: Marinate salmon with lemon olive oil, coriander, and white pepper and reserve. Combine vinegar, white wine, and stock. Add whole coriander, peppercorns, kosher salt, sugar, thyme, and bay leaves to liquid. Take one third liquid and pour over artichokes in separate pot and cook slowly, placing cheesecloth on top of artichokes to allow them to cook evenly. Once artichokes are cooked, allow to cool in liquid. Clean artichokes and portion them into quarters. Evenly spread shaved shallots on bottom of poaching pan. Place salmon on top of shallots and evenly pour remaining broth over top of salmon. Broth should cover about 2/3 of the fillets. Cover fish with buttered parchment paper and poach in a 275°F oven for 15 to 20 minutes or until internal temperature reaches 140° F. Once salmon has cooled, remove from liquid. Marinate artichokes, shiitake mushrooms, asparagus tips, tomatoes, and parsley in some of the cool poaching liquid. Strain vegetables from cooled liquid and use as a garnish. For the presentation, place marinated vegetables on plates and place salmon fillets on top. Top salmon fillets with aïoli and fresh chervil. Drizzle tomato oil around plates.


10 servings


Main Dish, Seafood, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals