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Capsouto Frères Restaurant
451 Washington St.
New York City

Poached Salmon with Warm Lemon-Herb Vinaigrette
From Capsouto Frères Restaurant - New York, NY
Adapted by StarChefs

Yield: 6 Servings


  • 2 cups water
  • 1/2 cup dry white wine
  • 1 shallot finely diced
  • 1 lemon, sliced
  • 2 sprigs parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cracked peppercorns
  • 6 salmon fillets

  • Lemon-herb vinaigrette
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup warm chicken stock
  • 2 Tablespoons fresh chives, chopped
  • 2 Tablespoons fresh Italian, flat-leaf parsley, chopped
  • ¾ cup extra virgin olive oil
  • Salt and pepper to taste


For salmon:
Combine water, wine, shallots, lemon, parsley, salt and peppercorns in a large skillet. Heat to boiling. Reduce heat, cover and simmer 10 minutes. Add 3 salmon fillets to pan. Cover and simmer gently until fish flakes easily with fork, about 5-7 minutes, depending on thickness of fillets. Remove fillets from poaching liquid using a slotted spatula and place on serving platter. Poach remaining three fillets and place on platter.

For vinaigrette:
Combine lemon juice, chicken stock, chives and parsley in blender and process until herbs are finely minced. Slowly add olive oil and blend just until emulsified. Drizzle warm vinaigrette over platter of poached salmon.

Wine suggestion:

Tishbi Chardonnay Special Reserve 2000 (Israel)



 Published: April 2004
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