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Whole Poached Salmon With Creamy Ravigote Sauce

  • Yield: 8 to 10 servings


  • 5 cups water
  • 1 cup chopped onions
  • 3/4 cup sliced leeks
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 garlic cloves, sliced
  • 5 thyme sprigs
  • 5 parsley sprigs
  • 2 bay leaves
  • 3 cups dry white wine
  • 10 peppercorns
  • 1 ( 4 to 5 pound) whole line caught Alaskan salmon, scaled and gutted
  • Creamy Ravigote


  • In a large fish poacher, combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Bring to a simmer and simmer for 15 minutes. Add the wine and return to a simmer. Add the salmon and cook gently for 5 minutes. Remove from the heat and allow to cool in the poaching liquid.
  • Lift the salmon out of the poaching liquid and place on a platter. Peel back the skin and remove. Plate with fresh herbs and Creamy Ravigote.