Poached Salmon With White Wine Sauce
serves 8
A classic dish is updated into a low-fat version by enriching the salmon's poaching liquid with yogurt rather than cream.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 cups white wine
2 cups water
1 carrot, peeled and diced
1 celery, diced
1/2 onion, diced
2 tablespoons chopped parsley
1/2 lemon
2 1/2 pounds boneless salmon fillet
2 tablespoons butter
2 tablespoons flour
1/4 cup plain low-fat yogurt (do not use nonfat)
prep: 10 minutes
total: 35 minutes
large saucepan
whisk
1. In a pan large enough to hold the salmon in a single layer, combine the wine, water, carrot, celery, onion, a sprinkling of salt and pepper and parsley. Squeeze juice from lemon into the pan. Add the lemon half. Heat to a boil and simmer for 10 minutes. Remove the lemon half.
2. Add the fish and turn down so that the liquid barely shivers. Poach for 10 to 15 minutes (8 minutes per inch of thickness, measuring at the thickest part of the fillet). Remove the fish to a serving platter and keep warm in a warm oven.
3. Meanwhile, over high heat, boil the liquid in the pan until it reduces to 2 1/2 cups.
4. While the liquid is reducing, mix the butter with the flour. After the liquid has reduced stir the butter/flour mixture into the boiling liquid bit by bit, stirring constantly. When all of the butter and flour mixture has been incorporated, simmer for 4 minutes.
5. Strain and whisk in the yogurt. Pour sauce over fish and serve.
