North Atlantic Poached Salmon with Irish Butter Sauce
Salmon can be the perfect centerpiece to a romantic meal. This salmon recipe features both the aphrodisiacs of salmon and fennel served in a creamy, Irish butter sauce. It's a fairly simple dish that's hard to resist.
2 8- oz North Atlantic Salmon filets 1 tsp salt 1/2 head fennel coarsely chopped 1 shallot finely minced 1 Tbsp white wine 2 Tbsp very cold, unsalted Irish butter cut into cubes Salt and pepper Squeeze of fresh lemon 1/4 tsp chopped parsley
Fill a medium-sized saucepan half full with water, salt and bring to a boil.
Reduce the water to a gentle simmer, add the fennel and fish. Cover and cook for 15 minutes.
Turn off and keep fish in water while you make sauce.
Put shallots and white wine in a small saucepan, bring to boil and cook until wine is almost cooked off and shallots are dry.
Remove from heat and whisk in butter one cube at a time, butter will start to thicken.
Season with salt, pepper and lemon.
Serve over the poached salmon and garnish with parsley.