As part of our International Sherry Week 2026 recipe series, we're delighted to share another elegant dish from Anne Lancaster: Poached Salmon Fillets with Warm Mint, Sherry Vinegar and Butter Sauce.
Tender poached salmon fillets are served with a rich, silky butter sauce flavoured with Sherry vinegar and fresh mint.
The gentle acidity of Sherry vinegar balances the richness of the butter, while fresh mint adds a delicate, refreshing note.
The sauce is prepared by gently whisking egg yolks with a Sherry vinegar reduction before gradually incorporating clarified butter, creating a smooth, luxurious texture.
Perfect for a special lunch or dinner, this recipe is a wonderful example of how Sherry vinegar can bring elegance and balance to a dish.
Serves: 4
Ingredients
For the Salmon
- 8 × 75 g salmon fillets (600 g in total)
- 1.2 litres water
- 2 tablespoons salt
- Fresh mint sprigs, to garnish
For the Sauce
- 2 tablespoons Sherry vinegar
- 1 shallot, very finely chopped
- 2 tablespoons cold water
- 2 egg yolks
- 225 g clarified butter
- 1 teaspoon lemon juice
- A generous pinch of cayenne pepper
- 1 tablespoon fresh mint, finely chopped
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Method
1. Prepare the Sherry Vinegar Reduction
Place the Sherry vinegar and finely chopped shallot in a small saucepan.
Bring to the boil and allow the mixture to reduce until approximately 1 teaspoon of liquid remains.
Set aside while preparing the sauce.
2. Whisk the Egg Yolks
Half-fill a saucepan with water and bring it to the boil, then reduce the heat to a gentle simmer.
Place a heatproof glass or stainless-steel bowl over the saucepan, ensuring that the bottom of the bowl does not touch the water.
Add the 2 tablespoons of cold water, egg yolks and Sherry vinegar reduction to the bowl.
Whisk vigorously over the gentle heat until the mixture becomes pale, thick and light in texture.
3. Make the Butter Sauce
Remove the bowl from the heat.
Gradually add the warm clarified butter, a little at a time, whisking continuously to create a smooth, creamy emulsion, much like making mayonnaise.
Once all the butter has been incorporated, add the lemon juice, cayenne pepper, chopped mint, ½ teaspoon of salt and freshly ground black pepper.
Mix gently until everything is well combined.
Keep the sauce warm by placing the bowl in a larger bowl of warm water until ready to serve. Avoid overheating, as the sauce may split. Do not hold the sauce warm for an extended period.
4. Poach the Salmon
Pour 1.2 litres of water into a large, clean frying pan and add 2 tablespoons of salt.
Bring to the boil, then reduce the heat to a gentle simmer.
Carefully add the salmon fillets and poach for approximately 3 minutes, turning them halfway through cooking.
The cooking time will depend on the thickness of the fillets. Check that the salmon is cooked through before serving. For a food-safety guideline, the centre should reach 63°C when checked with a food thermometer.
5. Plate and Serve
Carefully lift the salmon fillets from the pan and allow any excess water to drain away.
Arrange 2 fillets on each warmed serving plate.
Spoon a little of the warm mint, Sherry vinegar and butter sauce over the salmon, then pour the remaining sauce around the fish.
Garnish with fresh mint sprigs and serve immediately.
How to Make Clarified Butter
Clarified butter is butter from which the water and milk solids have been removed, leaving behind the clear, golden butterfat.
1. Melt the Butter Gently
Place unsalted butter in a small saucepan over a very low heat and allow it to melt slowly without stirring.
2. Remove the Surface Foam
As the butter melts, a layer of foam may form on the surface. Carefully skim this off with a spoon.
3. Separate the Clarified Butter
Slowly pour the clear, golden butter into a clean bowl, leaving behind the milky white solids that have settled at the bottom of the saucepan.
The clear golden liquid is clarified butter, ready to use in the sauce.
Note: You will need 225 g of clarified butter for this recipe. Start with a little more than 225 g of ordinary unsalted butter, as some weight will be lost when the milk solids and water are removed.
Cooking Tips
- Keep the heat gentle: When whisking the egg yolks over simmering water, avoid excessive heat to prevent them from scrambling.
- Add the butter gradually: Incorporating the clarified butter slowly helps create a smooth, stable sauce.
- Keep the sauce warm, not hot: Excessive heat can cause the butter sauce to separate.
- Adjust the salmon cooking time: The original recipe suggests approximately 3 minutes, but thicker fillets may require longer to cook through.
- Serve immediately: Both the salmon and the sauce are at their best when freshly prepared.
Recipe courtesy of Anne Lancaster.
