The Art Of French Cooking- Week 7 - Filets de Poisson Poches a Vin Blanc

This week, I decided to make salmon,
which our family loves the most of all fish choices.

If you are like I was when we decided to add more fish 
to our diet,
you didn't know how to prepare it
so it would not taste too "fishy".

Salmon, to us, is a wonderfully not-as-fishy-tasting choice.

Filets de Poisson Poches au Vin Blanc

[Fish Fillets Poached in White Wine]

The French use sole, or flounder, but that's not what I had in my freezer.

  • 2 TBSP minced green onions (these came from the garden!)
  • 4 salmon fillets
  • salt and pepper
  • 2 TBSP olive oil
  • 1/2 cup white wine or 2/3 cup white vermouth (what I used)
  • water

Sprinkle half the onions in the bottom of a skillet.

Season fillets lightly with salt and pepper and lay them over the onions.

Sprinkle fillets with remaining onions and drizzle olive oil over the fillets.
Pour in the wine or vermouth, and add water so fish is barely covered.
Bring to a simmer for 8-12 minutes depending on the thickness of the fillets.

The fish is done when a fork pierces the flesh easily.

Place a cover over the pan, and drain off the liquid.

We had "squish" (as my girls call it) and zucchini from the garden, too.
I sauteed them with English Thyme from my herb garden.
Added brown rice, and called it a meal.


We thought the fish was "all right",
it definitely smelled good, like most French dishes we've tried so far, 
while cooking.

We could taste the vermouth, and that was okay
because it gave it a fancy restaurant flavor,
like those sauces that accompany expensive fare.

The fillets were flaky, yet slightly dry.
The cookbook gave us an option to make a white sauce 
with the liquid that got drained off,
but that involved butter and we were trying to make the dish lighter.

As far as having a "fishy" flavor, it DID NOT.

This was THE EASIEST recipe to make.
I will be making it again, 
only with a white sauce.

We give this:

out of

* * * * *

Till next Saturday,
Bon Appetit, y'all!


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  1. I enjoy your cooking reviews! We need to eat more fish so maybe I will give this recipe a try.

  2. Looks yummy, Leslie. How did you do the squash? That looks good,too. Susan

  3. Leslie,

    I was not impressed with this recipe either. It was okay. I'm glad you reviewed it because I thought it was my cooking! I do have a wonderful and healthy salmon recipe I will email you. If interested, let me know.

    Your Friend,

  4. Looks yummy!!! Even though I've had a major fish aversion since I've been pregnant this time around. So weird because I love fish most of the time and we even eat Sushi once in a while! Thanks for all the encouragement and sweet posts...I'm still preggo (unfortunately) and just waiting to see when the little lady is gonna decide to arrive. Its SO hard just waiting...I have been keeping busy with housework/cleaning/putting together baby stuff as well as the regular ol' toddler chasing...but I am still analyzing every ache or pain thinking "its time". lol

  5. i so wish i could get the hubs to eat fish. he just refuses unless it is deep fried. ugh. this looks so light and tasty!

  6. Well it looks really good! I love "squish"!!

  7. I love your great French cooking adventure! I am always looking for healthy prep ideas and dishes because of restricted diet(s). Even the skinny husband is now on low cholesterol fare. It's not easy for him either. This looks like one that even I could do. Low fat, high style!

    You asked about our location. We're in Statesboro, which is about an hour from Savannah. I love Greenville. My older daughter came this // close to going to Furman University. It is a stunning campus and such a beautiful general area.


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