Butter Poached Salmon | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make poached salmon in butter with asparagus and a white wine mustard cream sauce, emphasizing the importance of cooking salmon gently to 125 to 130 degrees Fahrenheit.

From the video

Answers: How do you make poached salmon in butter?

• poached salmon in butter
• white wine reduction sauce
• peeling and cooking asparagus
• salmon temperature control

Ingredients

• salmon
• butter
• 1 1/2 gal water
• 1/2 oz bleach
• fleur de sel
• shallots
• tarragon
• saffron
• white wine
• asparagus
• salt
• pepper
• heavy cream
• demode mustard
• chives

What it concludes

• Thinly cut salmon medallions are easier to cook and provide more control.
• Melting the butter slightly before brushing it on the fish ensures it stays on top during cooking.
• Cooking salmon to an internal temperature of 125 to 130 degrees Fahrenheit results in a perfectly medium-rare fish that is never dry.
• Peeled asparagus cooks evenly and avoids fibrous stringiness.