Dinner

Poached Salmon with Mousseline Sauce

Picture this: silky, perfectly tender salmon that practically melts on your fork, paired with the most luxurious, cloud-like sauce that’s been gracing elegant tables since the golden age of fine dining.

This isn’t just any salmon dish – this is the very recipe that was served aboard the legendary Titanic, representing the absolute pinnacle of culinary sophistication.

The gentle poaching technique ensures your salmon stays incredibly moist and flaky, while the aromatic court bouillon infuses every bite with delicate herb and wine flavors that’ll make your taste buds sing.

But wait until you experience that mousseline sauce – it’s pure magic in a bowl.

This isn’t your average hollandaise; it’s lighter, more refined, with whipped cream folded in to create an impossibly smooth texture that coats each piece of salmon like liquid velvet.

The fresh dill adds a bright, herbaceous note that cuts through the richness beautifully, while the lemon juice provides just the right amount of acidity to balance everything perfectly.

One bite and you’ll understand why this combination has been recreating history in kitchens around the world for over a century.

Ingredients

For the Basic Court Bouillon

7 cups water
1 carrot, sliced
1 small white onion, chopped
6 peppercorns
1 bay leaf
1 /4 cup Italian parsley
1 teaspoon sea salt
1 1/4 cups dry white wine

For the Poached Salmon

6 cups basic court bouillon (prepared above)
6 salmon fillets
30 very thin slices of English cucumber
6 sprigs fresh dill

For the Mousseline Sauce

2 /3 cup unsalted butter
3 tablespoons water
3 egg yolks
1 /4 teaspoon each salt and pepper
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 /4 cup heavy cream, lightly whipped

Instructions

Prepare the Court Bouillon

1 In a large pot, combine 7 cups water, sliced carrot, chopped white onion, 6 peppercorns, bay leaf, 1/4 cup Italian parsley, 1 teaspoon sea salt, and 1 1/4 cups dry white wine. This aromatic poaching liquid is the secret to infusing your salmon with incredible depth of flavor.
2 Bring the mixture to a rolling boil over high heat, then immediately reduce heat to medium-low and let it simmer for 30 minutes. You’ll know it’s ready when the liquid has taken on a golden color and fills your kitchen with an amazing herbal aroma.
3 Strain the court bouillon through a fine-mesh strainer into an airtight container, discarding the solids. Cover tightly and refrigerate – this liquid gold will keep for up to one week and can be reused multiple times for poaching fish.

Poach the Salmon

4 Pour 6 cups of your prepared court bouillon into a large, shallow pot or deep skillet. Heat over medium heat until the liquid reaches just below the boiling point – you’ll see tiny bubbles forming around the edges, but it shouldn’t be actively bubbling.
5 Using a slotted spoon or wide spatula, gently lower each salmon fillet into the hot court bouillon. Add additional water if needed to completely cover the fish – this ensures even cooking throughout.
6 Poach the salmon for 3-5 minutes, depending on thickness. The fish is perfectly done when it’s opaque on the outside but still coral-colored in the center. An instant-read thermometer should read 125°F (52°C) for medium-rare perfection.

Create the Mousseline Sauce

7 In a small saucepan, melt 2/3 cup unsalted butter over medium-low heat. Allow it to melt completely undisturbed, then use a spoon to carefully skim any white froth from the surface. Let the clarified butter cool slightly while you prepare the egg base.
8 Set up a double boiler or place a heat-proof bowl over a pot of barely simmering water. Whisk together 3 tablespoons water and 3 egg yolks with 1/4 teaspoon each salt and pepper for 30 seconds until the mixture becomes pale yellow and frothy.
9 Continue whisking the egg mixture over the barely simmering water for 3 minutes until it thickens enough to draw a ribbon that holds for 5 seconds when you lift the whisk. This technique creates the perfect foundation for your silky sauce.
10 Remove the bowl from heat and begin whisking in the warm clarified butter 1 tablespoon at a time until the sauce begins to thicken and emulsify. Once you’ve added about half the butter, pour the remaining butter in a slow, steady stream while whisking constantly.
11 Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh dill. Allow the sauce to cool slightly, then gently fold in 1/4 cup lightly whipped cream using a rubber spatula. Taste and adjust seasoning as needed.

Final Assembly

12 Carefully transfer the poached salmon to a warmed fish platter using a slotted spatula. Drizzle each fillet with some of the mousseline sauce, and pour the remaining sauce into a gravy boat to pass at the table. Garnish with the thin cucumber slices and fresh dill sprigs for an elegant presentation.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Large heavy-bottomed pot – A quality pot with even heat distribution ensures your court bouillon simmers perfectly without hot spots that could overcook the delicate salmon
Fine-mesh strainer – Critical for creating a crystal-clear court bouillon that won’t cloud your beautiful presentation
Double boiler or heat-proof bowl – Essential for creating the perfect mousseline sauce without scrambling the eggs
Instant-read thermometer – Takes the guesswork out of perfectly poached salmon every time

Helpful Upgrades:

Fish spatula – The thin, flexible blade makes transferring delicate poached salmon foolproof without breaking the fillets
Whisk set – A good balloon whisk creates the ideal texture for your mousseline sauce, while a smaller whisk works perfectly for the egg base
Digital kitchen scale – Professional chefs measure by weight for consistent results, especially important for the butter-to-egg ratio in the sauce

Nice-to-Have Options:

Immersion blender – Can help create an ultra-smooth court bouillon if you prefer a more refined base
Silicone spatula set – Perfect for folding the whipped cream into your mousseline without deflating the delicate texture

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

This recipe is naturally gluten-free as written – no modifications needed! The court bouillon, poached salmon, and mousseline sauce contain no wheat or gluten-containing ingredients
Serve with gluten-free sides like roasted vegetables or rice pilaf for a complete meal

Dairy-Free Modifications:

Replace the 2/3 cup butter in the mousseline with high-quality olive oil or vegan butter alternative
Substitute the 1/4 cup heavy cream with full-fat coconut cream, whipped to soft peaks
The result will be lighter in color but equally delicious with a subtle coconut undertone

Low-Carb/Keto Version:

This recipe is already perfectly keto-friendly with approximately 2g net carbs per serving
The high-fat mousseline sauce and protein-rich salmon make it ideal for ketogenic meal plans
Pair with sautéed spinach or asparagus to keep carbs minimal

Flavor Variations:

Herb variations: Try fresh tarragon, chives, or parsley in place of dill for different flavor profiles
Citrus options: Substitute lime or orange juice for the lemon in the mousseline sauce
Wine alternatives: Use dry vermouth or even champagne in the court bouillon for extra elegance
Spice additions: Add a pinch of cayenne or white pepper to the mousseline for subtle heat

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This elegant dish provides approximately 420 calories per serving, with 35g high-quality protein from the salmon and 28g healthy fats primarily from the omega-3 rich fish and butter. The recipe is naturally low in carbohydrates at just 3g per serving, making it suitable for various dietary approaches. Each serving delivers significant amounts of vitamin D, B12, and selenium from the salmon, while the fresh herbs contribute vitamin K and antioxidants.

Health Benefits of Main Ingredients:
The salmon provides exceptional omega-3 fatty acids, particularly EPA and DHA, which support heart health, brain function, and reduce inflammation throughout the body. The gentle poaching method preserves these delicate nutrients better than high-heat cooking methods. Fresh dill contains flavonoids and monoterpenes that have antimicrobial properties and may aid digestion. The egg yolks in the mousseline sauce provide choline, essential for brain health and liver function, while the lemon juice adds vitamin C and helps with iron absorption from other meal components.

Dietary Considerations:
This recipe contains eggs and dairy, making it unsuitable for those with these allergies without modifications. The high-quality protein and healthy fats make it excellent for muscle maintenance and satiety. The low carbohydrate content makes it appropriate for diabetic meal planning when portion sizes are considered.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Salmon fillets → Arctic char, steelhead trout, or halibut work beautifully with the same cooking time
White wine → Dry vermouth, white wine vinegar diluted with water (1:3 ratio), or additional broth
Heavy cream → Half-and-half for lighter sauce, or Greek yogurt folded in after cooling for tangy variation
Fresh dill → Fresh tarragon, chives, or parsley in equal amounts

Budget-Friendly Swaps:

Salmon fillets → Salmon steaks or even thick cod fillets for similar texture at lower cost
Unsalted butter → Regular butter, just omit the added salt in the recipe
English cucumber → Regular cucumber, peeled and seeded for similar crispness

Pantry Emergency Substitutions:

Court bouillon → Fish stock or vegetable broth with added white wine vinegar
Egg yolks → 1 whole egg per 2 yolks for slightly lighter sauce texture
Fresh herbs → 1/3 the amount of dried herbs, added to the warm sauce

Pro Tips for Substitutions:

When substituting fish types, adjust cooking time based on thickness – thicker cuts need an extra 1-2 minutes
Store leftover court bouillon in ice cube trays for future use in small batches

Make It Diabetes-Friendly

Carb Content Analysis:

This recipe is naturally diabetes-friendly with only 3g total carbs per serving
The high protein and fat content help stabilize blood sugar levels
No added sugars or high-glycemic ingredients present

Portion & Timing Tips:

Recommended serving size: One 6-oz salmon fillet with 2-3 tablespoons mousseline sauce
Estimated carb impact: Minimal blood sugar response due to high protein and fat content
Meal timing: Excellent for any meal, particularly effective for maintaining steady glucose levels

Pairing Suggestions for Blood Sugar Control:

Add non-starchy vegetables like steamed broccoli or sautéed green beans
Include a small portion of quinoa or wild rice if additional carbs are needed in your meal plan
The omega-3 fatty acids in salmon may help improve insulin sensitivity over time

Nutritional Benefits for Diabetics:

High-quality protein supports muscle maintenance and glucose metabolism
Omega-3 fatty acids may help reduce inflammation associated with diabetes
Low sodium content when using fresh herbs instead of salt-heavy seasonings

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Sauvignon Blanc or Pinot Grigio echoes the white wine in the court bouillon while complementing the rich mousseline sauce beautifully. For red wine lovers, a light Pinot Noir won’t overpower the delicate fish. Non-alcoholic options include sparkling water with lemon or a refreshing cucumber mint water that mirrors the garnish. The elegance of this dish also pairs wonderfully with champagne or prosecco for special occasions.

Side Dish Recommendations:
Roasted asparagus with a touch of lemon zest provides the perfect textural contrast and seasonal freshness. Wild rice pilaf adds substance without overwhelming the delicate flavors, while butter-braised baby potatoes create a satisfying, restaurant-quality presentation. For a lighter option, mixed greens with vinaigrette cleanses the palate between bites of the rich salmon and sauce.

Complete Meal Ideas:
Start with a simple mixed green salad or oysters on the half shell to honor the maritime theme. Follow the salmon with lemon sorbet to cleanse the palate, then finish with fresh berries and cream or classic crème brûlée. This creates an authentic fine-dining experience that would make the Titanic’s chefs proud.

Occasion Suggestions:
This recipe shines at anniversary dinners, holiday celebrations, or any time you want to create a truly memorable meal. The historical significance makes it perfect for themed dinner parties or special date nights when you want to impress with both flavor and story.

Pro Tips and Troubleshooting

Professional Techniques:
Keep your court bouillon at the perfect temperature by watching for tiny bubbles around the edges – active boiling will make the fish tough and flaky. When making the mousseline sauce, ensure your egg mixture reaches the ribbon stage before adding butter; this creates the proper emulsion base. If your sauce breaks, remove it from heat and whisk in a tablespoon of cold water to bring it back together. The key to silky salmon is removing it from heat while it’s still slightly translucent in the center – it will continue cooking from residual heat.

Storage and Make-Ahead Strategies:
The court bouillon can be prepared up to three days ahead and actually improves in flavor. The mousseline sauce is best made fresh, but you can prepare the clarified butter and egg base separately up to 2 hours ahead. Store cooked salmon in the refrigerator for up to 2 days, but gently reheat in warm (not hot) court bouillon to prevent overcooking.

Scaling and Presentation:
This recipe doubles beautifully for larger gatherings – just use a wider pot to accommodate more fillets. For elegant presentation, warm your serving plates in a 200°F (93°C) oven for 2-3 minutes before plating. Arrange the cucumber slices in overlapping scales alongside the salmon for a professional look that honors the dish’s prestigious heritage.

This timeless recipe represents more than just a meal – it’s a connection to culinary history and the art of fine dining. Every element, from the aromatic court bouillon to the luxurious mousseline sauce, works in perfect harmony to create an experience that’s both sophisticated and deeply satisfying. Whether you’re recreating a piece of maritime history or simply treating yourself to restaurant-quality cuisine at home, this poached salmon will transform any dinner into an unforgettable occasion that celebrates the very best of classic French cooking techniques.