B.R. Cohn Winery & Olive Oil Company

Poached Salmon with Raspberry Beurre Blanc

Poached Salmon with Raspberry Beurre Blanc

Serves 4
30 minutes prep time
Pair with our B.R. Cohn Chardonnay


  • 4 salmon fillets, boned and skinned, totaling 1½ – 2 lbs

  • 3 cups water

  • 2 Tbsp B.R. Cohn Raspberry Champagne Vinegar

  • 1 bay leaf

  • 6 black peppercorns

  • 1 small onion, peeled

  • 2 springs parsley

  • Sauce

  • 2 large shallots, very finely chopped

  • 1/3 cup B.R. Cohn Raspberry Champagne Vinegar

  • 1/3 cup B.R. Cohn Chardonnay wine

  • 3 Tbsp heavy cream

  • ¾ cup (1½ sticks) unsalted butter, chilled and cut into 6 pieces

  • 2 Tbsp raspberry jam

  • 1 pint fresh raspberries

  • 1 Tbsp snipped fresh tarragon (optional)


In a deep saucepan, bring water, vinegar, and seasonings to a boil. Reduce to a simmer and gently add the salmon fillets. Simmer for 8-10 minutes, or until salmon is opaque and firm to the touch. Remove salmon carefully from stock, drain well, and keep warm.

Combine shallots, vinegar, and wine in a non-reactive saucepan and reduce over medium high heat until 1-2 Tbsp remain. Lower heat, add cream or crème fraîche and heat gently. Whisk raspberry jam into mixture until thoroughly combined and slowly add butter, one piece at a time, whisking each until melted. Add ½ of the raspberries and tarragon (if desired). Keep warm over very low heat until ready to serve. Gently stir in remaining raspberries, and serve over poached salmon or firm white fish.

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