Poached salmon in ravigote sauce from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 196) by Jacques Pépin

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Notes about this recipe

  • Delys77 on January 31, 2023

    This was dinner for the family last night and it was well received by all. The sauce is lovely with a nice hit of acidity and a good balance of richness from the oil and the salmon. We like fish with a fair bit of lemon so I did add a touch more than called for. I didn't rinse the capers very much, again with a view to increasing the tang of the sauce. On my induction range the fish came back to a boil in far less than 2 minutes, but i stuck to a total cooking time of 7 minutes and this was good for us. There was the slightest tinge of pink at the centre of the filets, which was perfect for us. Served with coho salmon, which is also our favourite. A repeat for sure.

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Reviews about this recipe

  • Fine Cooking

    Masterful in its simplicity, salmon is poached in water and topped with a raw tomato sauce loaded with scallions, lemon, and capers.

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