Poached Salmon with Lobster Butter
Author: Epicurus.com Kitchens
Recipe type: Seafood
- 1 whole 7-8 pound salmon
- For the Butter:
- 1/2 lemon (juice only)
- 1 green-black lobster brain or
- 4 Tablespoons reduced lobster stock *
- 6 ounces butter
- *Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons.
- Scale, gut and wipe the fish. Rub the inside cavity with salt.
- If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up) or, wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3.
- Leave it to rest while you make the butter.
- Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently - it can split if you overheat it (revive it with a quick splash of cold water).
- When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink.
- Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter.
Photo shown here includes an assortment of vegetables with the salmon and lobster butter.