Stop Pan Frying Your Fish! Try This easy Normandy Poach Instead

Ingredients

• 2 pieces Salmon Fillet (about 200 g each, skin removed)
• 2 tablespoons Salted Butter (for buttering the baking dish)
• 2 tablespoons Shallots (thinly diced)
• 250 ml Normandy Apple Cider (dry, authentic Normandy cider if possible)
• 150 ml Heavy Cream (full‑fat for a smooth sauce)
• 1 tablespoon Fresh Parsley (chopped, for garnish and sauce)
• 1 teaspoon Lemon (fresh juice, a few drops)
• to taste Salt (sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 200°C fan‑forced and allow it to preheat fully.

   Time: PT10M

   Temperature: 200°C

2. Butter the Baking Dish

   Lightly coat the bottom of the baking dish with the salted butter.

   Time: PT2M

3. Dice Shallots

   Thinly dice the shallots to about 2‑3 tablespoons.

   Time: PT3M

4. Remove Fish Skin

   Place the fillet skin‑side down, make a small incision at the tail, and slide the flexible fillet knife under the skin to peel it off.

   Time: PT5M

5. Assemble Dish

   Scatter half of the diced shallots on the bottom of the dish, lay the fish fillets on top, season with salt and pepper, then sprinkle the remaining shallots over the fish.

   Time: PT3M

6. Add Cider

   Pour 250 ml of Normandy cider into the dish until the liquid reaches about three‑quarters of the way up the sides of the fish.

   Time: PT1M

7. Cover and Bake

   Cover the dish tightly with parchment paper (leave a small vent) and bake for 15 minutes, or until the fish is opaque and flakes easily.

   Time: PT15M

   Temperature: 200°C

8. Keep Fish Warm

   Remove the dish from the oven, transfer the fish to a serving plate, and keep it warm in the oven at about 60°C while you finish the sauce.

   Time: PT5M

   Temperature: 60°C

9. Collect Pan Juices

   Pour the cooking juices from the baking dish into a small saucepan and bring to a light boil over medium‑high heat.

   Time: PT2M

10. Reduce Liquid

    Reduce the liquid by about half, stirring occasionally, for 3 minutes.

    Time: PT3M

11. Add Cream and Finish Sauce

    Stir in the heavy cream and simmer, reducing until the sauce coats the back of a spoon (about 5 minutes).

    Time: PT5M

12. Season Sauce

    Add the lemon juice, chopped parsley, and adjust salt and pepper to taste.

    Time: PT1M

13. Plate and Serve

    Pour the warm sauce over the baked salmon, garnish with extra parsley and an optional lemon wedge, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0.5 g