Supreme of salmon with sauce reine mary

Stylish yet simple, Alan Coxon's classic French poached salmon and moreish mushroom sauce makes a delightful dish for any dinner party
By Alan Coxon
Supreme of salmon with sauce reine mary
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 4 salmon steaks, each 225g, skinned and pin boned
  • 1 litres fish stock

For the sauce

  • 50 g butter
  • 50 g plain flour
  • 300 ml chicken stock
  • 50 g button mushrooms, peeled and stalks removed
  • 4 egg yolks
  • 2 tbsp double cream
  • 1 pinches nutmeg
  • 1 pinches black pepper
  • 0.5 lemons


1. Poach the salmon in the fish stock for about 7 minutes, until tender. 2. For the sauce, melt the butter in a medium saucepan and stir in the flour. Cook for a couple of minutes, and slowly add the stock. Cook for 2 minutes more. 3. Stir in the mushrooms and cook for a further 2 minutes. Remove from the heat. 4. Combine the egg yolks with the double cream and stir into the sauce. Season to taste with salt and freshly ground black pepper and a squeeze of lemon juice. 5. Serve the salmon with the sauce.

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