Poached fish can be served warm or chilled atop a salad or as an appetizer. We suggest serving it warm with this luxurious Sauce Sandefjord.
- Poached Cod or Salmon:
- 1-2 quarts cold water
- 4 (6-8 ounce) portions of fish (remove skin if using salmon)
- 1 medium lemon
- 1 medium onion, finely diced
- 1 large celery stalk, finely diced
- 4 sprigs of thyme
- 1 bay leaf
- Sauce Sandefjord:
- 1 shallot, finely diced
- 2 tablespoons seasoned rice vinegar (see note)
- 3/4 cup crème fraiche (store bought, homemade, or substituted with sour cream)
- 1/2 cup heavy cream
- 1½ sticks cold butter, cut into tablespoons
- Zest from 1 medium lemon
- 2 tablespoons chives, chopped
- 2 tablespoons tarragon, chopped
- White pepper
Note: Harcey recommends using Attika vinegar (a type of Swedish vinegar) if you can find or order it!
Place fish in a deep saucepan, cover in cold water. Remove zest from lemon and set aside for sauce. Add lemon juice, onion, celery, thyme and bay leaf to the saucepan with fish. Poke an instant-read thermometer into the thickest part of the fish fillet. Turn on heat to medium. Adjust the heat level to maintain roughly 170°F water temperature. Cook until the temperature inside the fish reaches 115°F, roughly 20 minutes. Gently remove the fish from poaching liquid. Let rest for 5 minutes before serving and prepare the sauce.
Make the Sauce
In a small saucepan over medium-high heat, combine shallots and vinegar. Bring to a boil and then simmer, reducing until most of the liquid has evaporated. Stir in cream and crème fraiche and heat until just warm. Slowly add the butter and stir with a whisk to emulsify. Once smooth, add herbs and lemon zest. Season with salt and white pepper to taste. Serve over fish.
Wild in the Galley
- with Chef Erick Harcey -
Make this recipe while following along with Chef Harcey.