Salmon steak poached in orange-ginger jus

01. February 2014

Montreux Cookware: Ingredients for 4 persons

Preparation time: 25 minutes
Cooking time: 45 minutes


  • 4 salmon steaks from the middle with skin @ 150 g each
  • Freshly ground salt & white pepper

Ingredients / Orange-ginger jus

  • 150 g vegetables for steaming (carrots, leek, celeriac)
  • ½ onion, peeled
  • 1 tbsp butter
  • 1l orange juice
  • ½ orange, washed
  • 30 g ginger, peeled
  • Freshly ground salt & white pepper
  • 3 coriander sprigs for the jus
  • 4 coriander sprigs for the garnish
  • 20 g butter to mix in orange- ginger jus

Preparatory work

  • Dice vegetables for steaming into cubes of approx. 5 mm
  • Chop onions finely
  • Cut ginger into very fine strips
  • Cut the half orange into approx. 4 mm thick slices
  • Cut butter into small cubes and place in the refrigerator to chill


Melt 1 tbsp butter in the pan, add onions and sweat for approx. 1 minute on low heat without colouring. Add vegetables and ginger, and continue to sweat. De-glaze with orange juice, bring to the boil, add slices of orange and coriander, allow to simmer slightly for 15 minutes and season to taste with freshly milled salt and white pepper.

Shortly before poaching, season the salmon steaks with freshly milled salt and white pepper. Heat orange- ginger jus to 75°C (must not boil), carefully lay the salmon in it and poach to the level of doneness desired. The poaching time is about 10-12 minutes. The salmon must still look glassy at its centre. Take salmon out and keep warm.

Pass 40 cl of orange jus through a fine sieve and reduce down to 20 cl.

Shortly before serving add the cold cubes of butter and mix until foamy with the small hand-held blender. When mixed the orange jus will thicken slightly. Do not allow the orange-ginger-butter sauce to simmer again. Dress the salmon steaks with the orange-ginger sauce and garnish with a slice of orange and a sprig of coriander.


Serve with the first green asparagus and plain rice.

Rudolf Lehmann

Salmon steak poached in orange-ginger jus

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