Poached Salmon with Horseradish Milk

Name: Poached Salmon with Horseradish Milk
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 cups whole milk; 1/4 cup fresh horseradish (grated); 1 tsp salt; 1 bay leaf; 1 tsp black peppercorns; 4 fillets salmon (skinless, about 170g each)

35 min 4 servings Medium

All Recipes

A delicate poached salmon infused with the unique zest of horseradish milk, creating a flavourful and creamy dish.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Poaching salmon is a gentle cooking method that preserves its tenderness and enhances its natural flavour. This recipe uses horseradish milk, a unique and aromatic twist, to infuse the fish with a subtle spiciness that complements its rich taste. Horseradish, known for its pungent heat, mellows beautifully when simmered in milk, creating a creamy poaching liquid that envelopes the salmon. This dish is perfect for those seeking a sophisticated yet straightforward seafood meal.

Instructions

Prepare Poaching Liquid

In a large saucepan, combine milk, grated horseradish, salt, bay leaf, and peppercorns. Heat over medium heat until small bubbles form around the edges. Do not let it boil.

Pro tip: Stir occasionally to prevent the milk from scorching.

Add Salmon Fillets

Gently place the salmon fillets into the poaching liquid. Adjust the heat to maintain a gentle simmer.

Pro tip: Ensure the salmon is fully submerged for even cooking.

Poach the Salmon

Poach the salmon for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).

Pro tip: Check the temperature by inserting a meat thermometer into the thickest part of the fillet.

Remove and Serve

Carefully remove the salmon with a slotted spoon and serve immediately with your choice of sides.

Pro tip: Let the poaching liquid cool and strain it to use as a base for a sauce or soup.

💡

Tips & Tricks

Ensure the horseradish is freshly grated for the best flavour.
Use a gentle simmer to avoid breaking the salmon fillets.
Check the salmon's internal temperature with a meat thermometer.
Serve immediately for the best texture and taste.

Frequently Asked Questions

How do you poach salmon?

To poach salmon, gently simmer it in a flavourful liquid until it reaches an internal temperature of 145°F (63°C).

What is the best way to poach salmon?

The best way to poach salmon is to use a gentle simmer in a flavourful liquid like milk with herbs and spices.

Can you poach salmon in milk?

Yes, poaching salmon in milk creates a creamy texture and enhances the fish's natural flavour.

How long to poach salmon?

Poach salmon for about 10-12 minutes, or until it reaches 145°F (63°C) internally.

What temperature to poach salmon?

Maintain a gentle simmer around 80-85°C (176-185°F) to poach salmon evenly.

Serving Suggestions

Serve this poached salmon with a side of steamed vegetables or a fresh green salad to balance the richness of the dish. A crisp white wine, such as Sauvignon Blanc, pairs beautifully with the flavours of horseradish and salmon. To make ahead, poach the salmon and store it in its poaching liquid in the fridge for up to two days. Reheat gently in the poaching liquid to prevent drying out.

Nutrition per serving

260

Calories

32g

Protein

11g

Tender salmon fillets served with a luscious creamy herb sauce, perfect for a gourmet dinner.

Medium35 min

See the recipe

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