Lj’S New Zealand Salmon In Jelly

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Servings: 6 Difficulty: Advanced
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Poached salmon steaks sealed in foil and set in a rich, buttery jelly for an elegant presentation.
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This classic preparation transforms fresh salmon into a sophisticated dish by poaching it in tightly sealed foil packets, infusing the flesh with lemon and butter. The cooking process creates a natural “jelly” from the rendered butter and fish juices, which firms up during chilling to hold the salmon steaks in a glossy, savory setting. The result is incredibly tender fish with a bright, zesty flavor profile. Perfect for holiday gatherings or special dinners where presentation matters, this recipe highlights the quality of the salmon. Serve with simple boiled potatoes and peas to complement the rich, smooth texture of the salmon and its accompanying sauce.

Lj's New Zealand Salmon in Jelly recipe image
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Lj’S New Zealand Salmon In Jelly

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1590.4

Description

This classic preparation transforms fresh salmon into a sophisticated dish by poaching it in tightly sealed foil packets, infusing the flesh with lemon and butter. The cooking process creates a natural "jelly" from the rendered butter and fish juices, which firms up during chilling to hold the salmon steaks in a glossy, savory setting. The result is incredibly tender fish with a bright, zesty flavor profile. Perfect for holiday gatherings or special dinners where presentation matters, this recipe highlights the quality of the salmon. Serve with simple boiled potatoes and peas to complement the rich, smooth texture of the salmon and its accompanying sauce.

Ingredients

Directions

  1. Clean the salmon, removing the head, tail, and fins.
  2. Cut the salmon into 1 lb steaks.
  3. Cut heavy-duty aluminum foil into six large sheets, big enough to wrap each steak.
  4. Place one salmon steak in the center of a foil sheet.
  5. Squeeze the juice of half a lemon over the salmon steak.
  6. Spread 1 tablespoon of butter over the salmon, then season generously with salt and pepper.
  7. Fold the foil tightly around the salmon, sealing the edges firmly to create a waterproof packet.
  8. Repeat the process for the remaining five salmon steaks.
  9. Bring a large pot of water to a boil.
  10. Carefully lower the foil packets into the boiling water.
  11. Boil the packets for 20 minutes.
  12. Remove the packets from the water and let them cool slightly.
  13. Place the sealed packets in the freezer for 1 hour to help the butter set.
  14. Transfer the packets to the refrigerator and chill for at least 2 hours, or until the jelly has fully set.
  15. When ready to serve, carefully unwrap the salmon steaks onto a large serving platter.
  16. Serve the salmon steaks covered with warm Hollandaise sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1590.4kcal
% Daily Value *
Total Fat 106.9g165%
Saturated Fat 32.6g163%
Cholesterol 422.9mg141%
Sodium 547.3mg23%
Total Carbohydrate 3.9g2%
Dietary Fiber 1.2g5%
Sugars 1.1g
Protein 136.9g274%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, poached, jelly, foil packet, butter, lemon, new zealand, halloween, dinner party, seafood, elegant, chilled, hollandaise, fish steak, appetizer, main course, traditional, savory
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