Salmon in court-bouillon: a recipe for tender fish, cooked gently

Salmon in court-bouillon is the kind of dish I like to make when I want a tender fish like dogfish (its other name), without any fuss, but with that little "French cuisine" flavor that everyone agrees on.

I discovered it at my aunt's table; she cooked by feel: a pot, some herbs, a glass of white wine, and a fish that cooks gently without ever catching fire. Since then, I make it often, as the result is so consistent.

The secret is gentle poaching. Don't boil it like laundry detergent; keep it at a gentle simmer. This way, the flesh stays tender and doesn't fall apart.

And while the salmon is cooking, you have time to prepare a simple lemon-caper sauce that enhances the dish without masking it!

For a seasonal touch (and because it goes well with this fish), I add leeks and carrots to the court-bouillon: they add flavor, make a natural accompaniment, and save you from having to cook multiple pots. A little parsley when serving, and you have a complete, light, protein-rich, and frankly delicious dish.

You can easily adapt this fish recipe: make it more lemony if you like it really spicy, milder with a little more butter, or even with steamed potatoes on the side, if you want a very "Sunday dinner" feel.

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Salmon in court-bouillon

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

17

minutes

Cooking

38

minutes

Calories

380

kcal

Total time

55

minutes

A recipe for salmon gently poached in a fragrant court-bouillon, served with a lemon-caper sauce and lightly cooked vegetables. It's simple, clean, and evokes the feeling of bistro-style cooking at home.

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Ingredients

• 1.2 kg of small-spotted catshark or dogfish in chunks (with skin)

• 2 leeks

• 2 carrots

• 1 onion

• 2 garlic cloves

• 1 lemon (zest + juice)

• 15g of flat-leaf parsley

• 2 bay leaves

• 1 small sprig of thyme

• 8 black peppercorns

• 12 cl of dry white wine

• 1.2 L of water

• 18 g of salt (for the court-bouillon)

• 30g of butter

• 1 tablespoon of capers (approx. 15 g per tablespoon, drained)

• 1 tablespoon of flour (approx. 10 g per tablespoon)

• 1 tablespoon of Dijon mustard (approx. 15 g per tablespoon)

Preparation steps

• Rinse the salmon fillets and dry them. Keep them chilled while preparing the court-bouillon.
• Prepare the vegetables: slice the onion, crush the garlic, cut the carrots into thin half-moons, and the leeks into rounds (rinsing well to remove the sand).
• In a large pot, pour the water and white wine. Add the onion, garlic, carrots, leeks, bay leaf, thyme, peppercorns, lemon zest, and salt. Bring to a simmer and cook for 12 minutes at a gentle simmer to allow the flavors to infuse.
• Lower the heat: the liquid should simmer, not boil vigorously. Gently slide the salmon fillets into the court-bouillon. Poach for 11 to 13 minutes, depending on their thickness, at a gentle simmer. The flesh should flake easily without falling apart.
• While the poaching is taking place, prepare the sauce: in a small saucepan, melt the butter over medium heat. Add the flour and stir for 1 minute (you are making a mini-roux).
• Take 35 cl of court-bouillon (without peppercorns if possible) and gradually whisk it into the roux. Let it thicken for 3 to 4 minutes over low heat.
• Remove from heat and add the mustard, lemon juice, capers, and 10g of chopped parsley. Taste and adjust: if it's too strong, add a little more butter; if it's too mild, add a squeeze of lemon juice.
• Gently drain the salmon and vegetables. Serve the fillets with the leeks and carrots, coat with the sauce and finish with the remaining parsley.

📊 Nutritional Information

1 portion (approx. 430g, with fish + vegetables + sauce)

* RDA = Recommended Daily Allowance

📝 Notes

If the ammonia smell sometimes bothers you when cooking salmon, gentle poaching and a good lemon in the sauce usually solve the problem. And above all, avoid overcooking it: that's when it becomes less enjoyable!

The small-spotted catshark, or lesser spotted dogfish, belongs to the shark family, so its flesh is naturally richer in ammonia than other fish. Some people may find this smell a little difficult to tolerate.

💡 Chef's Tips

For a perfectly tender salmon fillet : maintain a gentle simmer (small bubbles), and remove the fish as soon as it flakes easily with the tip of a knife. If you prefer a recipe with a lighter sauce, use two-thirds of the sauce and thin it out with a little court-bouillon at the last minute.

🔄 Variations

• Dogfish with steamed potatoes : serve with 600g of steamed potatoes, and also top with a little sauce.
• For a more herbaceous Saumonette : add tarragon (in place of some of the parsley) to the sauce recipe.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.