Salmon Poached in Verjus

Yields Makes 2 servings
AuthorChef Gary Danko, San Francisco, California
Notes: Fruity-tart verjus is the unfermented juice of unripe wine grapes.

Ingredients

 1 cup verjus
 1/4 cup finely chopped shallots
 2 salmon steaks, each 1 1/4 inch thick (1 lb. total)
 1 tablespoon butter
Nutrition Facts

Servings 0

Amount Per Serving
Calories 429Calories from Fat 38
% Daily Value *
Total Fat 18g28%
Saturated Fat 5.5g28%
Cholesterol 125mg42%
Sodium 159mg7%
Total Carbohydrate 23g8%
Dietary Fiber 0.2g1%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Place the verjus and the chopped shallots in an 8- to 10-inch frying pan over high heat. Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes.

Step 2
2

Lift the fish onto 2 dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes, then whisk in the butter. Pour over the fish.

Ingredients

 1 cup verjus
 1/4 cup finely chopped shallots
 2 salmon steaks, each 1 1/4 inch thick (1 lb. total)
 1 tablespoon butter

Directions

Step 1
1

Place the verjus and the chopped shallots in an 8- to 10-inch frying pan over high heat. Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes.

Step 2
2

Lift the fish onto 2 dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes, then whisk in the butter. Pour over the fish.

Salmon Poached in Verjus
IngredientsDirections

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