Jacques Pepin's Poached Salmon in Ravigote (Wake Up) Sauce

Jacques Pepin\'s Poached Salmon in Ravigote (Wake Up) Sauce
ingredients
all
1 tsp lemon zest
2 tbsp lemon
fresh squeezed
1/3 cup onion
chopped, rinsed in strainer and drained
3 pieces scallions
trimmed and chopped
1/3 cup fresh parsley
chopped
2 cloves garlic
crushed and chopped
2 whole tomatoes
seeded and diced into 1/4-inch pieces
1 tbsp capers
drained
1/4 cup olive oil
extra virgin
1/2 tsp salt
1/4 tsp black pepper
4 pieces salmon
about 5 ounces each and about 1.5 inches thick
cookware
  • mixing bowl
  • large stainless steel saucepan
  • paper towel
  • plate
JP - Jacques Pepin - loves to poach fish, and this recipe includes an incredibly simple and effective poaching technique. We selected this recipe out of his recent book, Essential Pepin, because it contains ingredients we commonly have on hand. In French, ravigoter means “to invigorate,” and as promised in the recipe's description, this fresh, simple sauce does awaken the tastebuds. We regularly make this dish whenever we come home with fresh salmon fillets. Adapted from Jacques Pepin’s Essential Pepin.
1
Boil 3 cups of salted water in a large stainless steel saucepan.
2
For the ravigote, combine all the ingredients (except the salmon) in the bowl and reserve.
3
Add the salmon to the boiling water and bring it to a boil again. Remove from heat immediately and let the salmon steep for about 5 minutes for a beautiful medium-rare center. If needed, adjust steeping time to desired doneness.
4
Rest the poached fillets on a plate lined with paper towel to drain, then transfer them to the serving plates. Spoon the sauce over the salmon and serve.
source: Jacques Pepin's Essential Pepin
notes
Leftover ravigote sauce is delicious over a French omelet the next morning. We also like to top spaghetti squash with ravigote sauce.