Poached salmon with sparkling tarragon sauce
Prep time: 35 minsTotal time: 
Poached salmon with sparkling tarragon sauce
This gentle method of oven-poaching salmon in sparkling wine keeps the fish wonderfully moist, with a delicate, flaking texture. It makes a great centrepiece for entertaining and is delicious served hot or cold
Prep time: 35 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 lemon, sliced into thin rounds
- 2 bay leaves
- ¼ x 20g pack tarragon, leaves and stalks separated
- 1 tbsp pink peppercorns, plus 1 tsp to serve
- 150ml white sparkling wine (eg prosecco)
- 1kg boneless side of salmon (or 2 x 500g salmon fillet joints)
- 40g rainbow trout caviar
For the sauce
- 30g unsalted butter, plus extra to grease
- 1 echalion shallot, finely chopped
- 25g plain flour
- 200ml white sparkling wine (eg prosecco)
- 150ml fish bone broth (or fish stock)
- 150ml double cream
- ½ x 20g pack tarragon, leaves finely chopped
- zest of 1 lemon, plus a squeeze of juice
Step by step
Poach the salmon several hours ahead, chill, and serve at room temperature. Any leftovers will keep in an airtight container in the fridge for 3-4 days.
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Preheat the oven to 180°C, fan 160°C, gas 4. Take a roasting tray large enough to hold the salmon. Spread the lemon rounds across the base of the tray with the bay leaves, tarragon stalks (reserve the leaves for serving) and 1 tablespoon of peppercorns. Season the salmon on both sides with salt, then place in the roasting tray, skin-side down. Pour the sparkling wine and 50ml water around the salmon. Grease a large sheet of foil with butter, then use this to cover the tray, buttered-side down. Transfer to the oven and cook for 25 minutes or until the salmon is just cooked, with pale pink, opaque flesh.
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Meanwhile, for the sauce, melt the butter in a medium saucepan. Add the shallot and cook over a low heat for 3-5 minutes, until softened. Stir in the flour and cook for 1-2 minutes. Gradually add 150ml of the sparkling wine, stirring continuously, until combined. Add the bone broth or stock in the same way. Bring to a simmer and cook, stirring, until thickened. Stir in the double cream, remaining 50ml sparkling wine and chopped tarragon. Reserve the zest from the lemon for serving, then add a squeeze of juice to the sauce, to taste. Season well and keep warm over a low heat.
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Once the salmon is cooked, leave it to rest for 5-10 minutes, still covered. Meanwhile, coarsely crush the 1 teaspoon of pink peppercorns using a pestle and mortar (or in a sealed food bag with a rolling pin).
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Use two fish slices or turners to carefully lift the salmon out of the poaching liquid and onto a large serving platter or board. Carefully scrape off the excess white fat, if preferred. Top with small spoonfuls of the caviar, the reserved tarragon leaves, crushed pink peppercorns and lemon zest. Slice and serve with the sparkling tarragon sauce.
