cookware
- mixing bowl
- large stainless steel saucepan
- paper towel
- plate
1 | Boil 3 cups of salted water in a large stainless steel saucepan. |
2 | For the ravigote, combine all the ingredients (except the salmon) in the bowl and reserve. |
3 | Add the salmon to the boiling water and bring it to a boil again. Remove from heat immediately and let the salmon steep for about 5 minutes for a beautiful medium-rare center. If needed, adjust steeping time to desired doneness. |
4 | Rest the poached fillets on a plate lined with paper towel to drain, then transfer them to the serving plates. Spoon the sauce over the salmon and serve. |
source: adapted from Jacques Pepin's Essential Pepin
notes
Leftover ravigote sauce is delicious over a French omelet the next morning. We also like to top spaghetti squash with ravigote sauce.