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Poached salmon in a chunky white sauce

Poached salmon with a chunky white sauce

Sunita Bhuyan
Salmon poached with spices and then baked in a beautiful chunky white sauce.
Course fish

Ingredients
  

  • 5 salmon steaks
  • 3-4 whole peppercorns
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped or crushed
  • 1 carrot, finely chopped
  • 2-3 handfuls of peas
  • tbsp of butter
  • 3 cups of milk
  • 1 tbsp dried parsley
  • 3 bay leaves
  • a pinch of crushed red chillies(more or less)
  • ½ cup of plain flour
  • plenty of freshly ground pepper
  • salt to taste

Instructions
 

  • Place the fish steaks in a pan of salty water with a bay leaf and the whole peppercorns, and poach till the fish is almost cooked. Keep an eye on the fish as salmon cooks quite quickly.
  • Discard the bay leaf and peppercorns; drain the liquid and keep the fish aside.
  • Pre heat the oven at 250 deg C.
  • Melt the butter in a pan.
  • Add the onion, garlic, remaining bay leaves, carrots and peas and stir fry over medium heat for 4-5 minutes.
  • Add the salt, freshly ground pepper and crushed red chillies, parsley and stir well.
  • Add the milk and bring to a boil.
  • Gradually add the flour, constantly whisking to avoid forming lumps.
  • Keep stirring over medium heat till the mixture thickens and remove from heat.
  • In a baking tray, spread some of the chunky sauce and arrange the fish over it, covering them with the rest of the sauce.
  • Place the tray in the centre of the pre heated oven and bake for a few minutes or till the fish is cooked completely and heated through.
  • Serve hot. We had ours with some roast potatoes and some fresh salad.
Keyword baked fish, chunky sauce, fish, fish meal, fish recipe, non vegetarian, non vegetarian recipes, poached salmon, salmon, salmon recipes, white sauce