Delia Smith Salmon in Champagne Sauce

Delia Smith’s salmon in champagne sauce is fillets poached in champagne for 8-10 minutes, served with a cream sauce made from the poaching liquid. It serves 6, garnished with keta and dill, from The Delia Collection: Fish.

Delia says she was served this at “the house of a Champagne producer in Rheims” and this is her version. The sauce is built from the champagne the fish cooked in, so the wine flavour concentrates rather than cooks away.

The poaching is what sets this apart from a pan-fried fillet with sauce poured on. Delia simmers the salmon gently in champagne with the lid on. The fish stays moist and absorbs the wine, while the liquid becomes a flavoured stock for the sauce.

Delia Smith Salmon in Champagne Sauce

Recipe by Pinch PerfectCourse: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

635

kcal

Total time

30

minutes

From The Delia Collection: Fish. Salmon fillets poached directly in champagne, with the cooking liquid turned into a shallot and cream sauce. Delia copied this from a meal at a Champagne producer’s house in Rheims and garnishes each fillet with keta and dill.

Ingredients

• For the salmon:

• 6 middle-cut skinless salmon fillets, 175-200g (6-7 oz) each

• 250ml (9 fl oz) champagne

• A little butter for greasing

• For the sauce:

• 20g (3/4 oz) butter

• 2 medium shallots, finely chopped

• 20g (3/4 oz) plain flour

• 200ml (7 fl oz) double cream

• Salt and freshly milled black pepper

• To garnish:

• 6 teaspoons keta (salmon caviar)

• A few sprigs of fresh dill

• Equipment

• Large, deep frying pan, 25.5cm (10 inches) diameter, with a lid

Directions

• Smear a little butter over the base of the frying pan, then arrange the fillets in it.
• Slowly pour the champagne over the salmon. It will foam quite a lot, but not to worry. Bring to a simmer over a medium heat.
• Spoon the champagne over the top of the fillets, then put the lid on. Gently poach for 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you ease the flesh back.
• While the salmon poaches, melt the butter in a medium saucepan. Cook the shallots over a gentle heat for 5-6 minutes, until softened and golden but not browned.
• When the salmon is cooked, carefully lift the fillets onto a warmed dish, cover with foil and keep warm.
• Add the flour to the buttery shallot juices, stir in and cook for 1-2 minutes more.
• Gradually add the salmon poaching liquid, a little at a time. Blend in the double cream, whisking until the sauce is smooth. Let it simmer for 1-2 minutes, then taste and season.
• Serve the salmon on warmed plates with a little sauce spooned over, a teaspoon of keta and a sprig of dill on top. Hand the rest of the sauce round in a warmed jug.

Notes

• Delia suggests steamed Anya potatoes tossed in butter and chives, with fresh shelled peas or a green salad with cucumber and a lemony dressing.

FAQs

Do I need to use real champagne or will prosecco work?

Real champagne gives the sauce a toasty, yeasty depth that prosecco doesn’t have. Champagne’s second fermentation in the bottle creates compounds that survive cooking and flavour the sauce. Prosecco is tank-fermented and lighter.

That said, any dry sparkling wine works. Cremant de Bourgogne is the closest to champagne in style and costs less. Cava is another decent option. Delia doesn’t specify a brand, and you don’t need an expensive bottle. A basic non-vintage champagne is fine because the flavour concentrates during poaching and sauce-making.

What is keta and can I leave it out?

Keta is salmon caviar, the large orange eggs from inside a salmon. Each pearl pops with a briny, fishy burst that contrasts with the creamy sauce. Delia uses a teaspoon per fillet as a garnish.

You can skip it without changing the recipe. The sauce and salmon stand on their own. If you want the pop of colour without the cost, lumpfish roe is cheaper and widely available in UK supermarkets. It’s smaller and saltier, so use half a teaspoon per fillet instead of a full one. asparagus with nearly hollandaise works well as a starter before this main course.

Why does Delia poach the salmon in the champagne rather than making the sauce separately?

Poaching in champagne means the fish absorbs the wine flavour from the inside while cooking. A sauce made separately and poured on top only flavours the surface. The poaching liquid also picks up the salmon’s natural oils, so when it becomes the sauce base, it tastes of both fish and wine.

This is the same principle behind a classic French court-bouillon, where the cooking liquid becomes the foundation of the sauce. Delia’s method is simpler because the champagne is the only liquid. No stock, no aromatics, just wine and fish exchanging flavours in a covered pan.

How do I know when the salmon is cooked through?

Delia says to insert the tip of a knife into the thickest part and ease the flesh back. Properly cooked salmon will flake easily and look opaque in the centre. If it’s still translucent and glossy, give it another 2 minutes.

The timing depends on fillet thickness. Delia’s 8-10 minutes suits fillets around 2-3cm thick. Thinner tail pieces cook in 6 minutes. Thicker centre-cut pieces may need 12. The gentle poach is forgiving because the temperature stays below boiling. The window between done and overdone is wider than with pan-frying or grilling.

Can I make the sauce ahead?

You can make the shallot-and-butter base ahead and refrigerate it. When the salmon is poached, reheat the shallot base, add the flour, then the poaching liquid and cream. The sauce takes 5 minutes to finish once the liquid goes in.

The salmon itself should be poached fresh and served straight away. Reheated poached salmon goes dry and chalky. If you’re cooking for a dinner party, prep the shallots and measure the flour and cream beforehand. aubergines amalfitane is a good starter to have baking while you poach the salmon, since both need about 10 minutes of attention.

What side dishes does Delia recommend?

Delia suggests steamed Anya potatoes tossed in butter and chives, with fresh shelled peas or a green salad with cucumber and lemony dressing. The starchy potato soaks up the sauce, while the peas or salad add freshness.

Keep sides simple because the sauce is rich. New potatoes work if Anya aren’t available. Avoid anything with competing cream or butter sauces. Steamed green beans or samphire both pair well with salmon and won’t fight the champagne sauce for attention. summer fruit compote makes a light dessert after a rich main like this.