Jul 09 2026
Restaurants›Lucie›Le Saumon Recipe

Le Saumon Recipe

Inspired by Lucie
Time40m
Serves2

Chilled Atlantic poached salmon, Green asparagus, 'Beurre Blanc' sauce

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Ingredients

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Salmon

Asparagus

Beurre Blanc Sauce

Method

Prepare the Salmon

  1. 1

    Poach the Salmon

    In a large saucepan, fill with water and bring to a simmer. Add salt and lemon juice. Gently slide the salmon fillet into the simmering water. Poach for about 10-12 minutes until cooked through. Remove from water and let it cool. Once cooled, chill in the refrigerator.

Prepare the Asparagus

  1. 2

    Cook the Asparagus

    Trim the ends of the green asparagus and toss them with olive oil and salt. In a pot of boiling water, blanch the asparagus for about 3-4 minutes until bright green and tender-crisp. Transfer to an ice bath to stop cooking. Drain and set aside.

Make the Beurre Blanc Sauce

  1. 3

    Prepare the Sauce

    In a small saucepan, combine white wine and shallots. Bring to a boil and reduce until only a couple of tablespoons of liquid remain. Add the heavy cream and reduce slightly. Lower the heat and whisk in the cold butter, a few cubes at a time, until the sauce is emulsified. Season with salt and white pepper to taste.

Plate the Dish

  1. 4

    Serve

    On a serving plate, place the chilled poached salmon. Arrange the asparagus alongside it and drizzle with the beurre blanc sauce. Serve immediately.

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