½ cup (125 mL) crème fraiche
1 tsp (5 mL) drained prepared horseradish
2 tbsp (30 mL) chopped chives
2 cups (500 mL) unsweetened apple cider
1 tbsp (15 mL) salt
10 peppercorns
2 generous sprigs sage
2 bay leaves
4 Rock Harbour Seafood Salmon Filets, thawed
2 tbsp (30 mL) unsalted butter
Black pepper
1. Stir together the crème fraiche and chives. Refrigerate until ready to use.
2. In a large deep-sided skillet, combine apple cider with 1cup (250 ml water). Set over medium heat, add salt, peppercorns, sage, and bayleaf. Bring to a boil, reduce to low to maintain a gentle simmer and cook 5minutes to marry flavours. Nestle fish into liquid skin side down, return to a simmer, cover and cook 6-8 minutes until just cooked through. Remove fish to a plate and tent with foil to keep warm.
3. Strain solids from poaching liquid, measure out 1 ½ cups(375 mL) and return to pan. Bring to a boil over medium-high and reduce to 1/2cup (125 mL). Remove from heat, whisk in butter and season with a generous amount of black pepper. Serve salmon with sauce and crème fraiche.
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.