Stop Pan Frying Your Fish! Try This easy Normandy Poach Instead
In today’s episode, I’m showing you how to prepare a beautiful fish fillet (I’m using salmon, but any firm white fish works) using the classic combination of real Normandy cider, cream, and shallots.
This is a “no-fuss” weekday meal that is simple enough for anyone to master but tastes like it came straight from a French bistro. We’ll poach the fish to perfection in cider and then turn those incredible cooking juices into a velvety, rich cream sauce.
PRINTABLE RECIPE ➡️
https://www.thefrenchcookingacademy.com/recipes/fish-normandy-style
In this video, you’ll learn:
How to properly remove the skin from a fish fillet.
The “poaching and reduction” method for a perfect sauce.
Why cider is a fantastic alternative to white wine in French cooking.
Tips for serving a rustic, hearty meal that your friends and family will love.
Timestamps:
0:00 – Introduction to Normandy Coastline Cooking
1:20 – Choosing your fish & key ingredients
2:22 – How to skin a fish fillet
3:37 – Prepping the baking dish & poaching
6:04 – Resting the fish
6:54 – Making the Normandy cream sauce
9:25 – Plating and serving suggestions
11:18 – Final thoughts & what’s coming next!
Next Episode Preview: Don’t miss the finale of our Normandy series where we’ll be making a spectacular Flambé Apple Tart with Calvados!
Love French Cooking? If you enjoyed this recipe, please give the video a like and let me know in the comments: What is your favorite way to cook fish?
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#FrenchCooking #NormandyRecipes #SalmonRecipe #FrenchCuisine #CookingBasics #SeafoodRecipes
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37 Comments
Some wasted flesh when he skinned the salmon. Salmon was still raw in the middle.
This is an excellent recipe and I love the rustic bits. I wouldn't change a thing other than to have some roasted potatoes and maybe something green with it.
I really enjoyed this video. I love your accent and your cooking style
Looks wonderful. I must try this. How many servings would this be as shown?
Did you ever say what the oven temperature was to poach the fish?
Is the Normandy style cider necessary or would an apple cider be sufficient? I’m not sure if the Normandy has a slight punch of alcohol
Is he speaking English?
Your photo of the dish appears to show a tarragon garnish. Can we use tarragon (very traditional with cream) instead of parsley as an herb?
Going on next week's menu. Merci.
If anyone else is also wondering: "Cidre de Normandie is a traditional French sparkling alcoholic beverage made from fermented heirloom apples in the Normandy region, typically boasting a light yellow to amber color, intense fruit flavors, and fine bubbles. Known for its artisanal, 100% pure juice, and natural fermentation, it usually ranges from 4.5%–5% ABV, with styles including brut (dry), demi-sec (semi-dry), and doux"
Is he referring to apple cider,.or hard cider?
Am cutting back on dairy, can a substitute be used for the cream?
Where you been?
I shall make this on Friday with new potatoes, green beans covered in the sauce, sweet corn, and garden peas,
Made it last night, my partner who is not a great salmon fan loved it and devoured everything. The sauce is really subtle but still carries flavour. I am usually reticent about fish, but this gentle poaching is ideal and my fish was perfectly cooked.
I like the 50 degree oven to keep the fish warm without cooking further.
Why not use the remaining fish on the skin after fileting the fish in the making of the sauce?
What temperature are you using
A little fresh tarragon with that fish would be delightful
Lovely. Thank you so much.
Is the cider alcoholic?
Interesting. Wish this were shortened, no need to talk so much
It's wild garlic season here in the UK – any thoughts about the suitability of maybe replacing the parsley with chopped wild garlic leaves for a light touch, and maybe a few little white flowers to decorate?
Can you use frozen fish?
Just made this. Was easy to do and tasted great, thank you. I’d say don’t overdo the shallots, make sure they’re really finely chopped and maybe strain the sauce base/remove some shallots before reducing. So many great tips I’ve learned from this recipe, thanks again.
I like your recipies. But learn how to pronounce “here”.
So put the shallots on top then wash them off with the cider. Got it.
in my country we don't have good ciders, but we do have good sparkling wine. Is it a good substitute?
Yum yum yum
,ovely and supersimple and fast.
Great recipe! Finally something different for salmon! I love salmon but always find myself in a rut as to how to prepare it. I was a bit reluctant with this because apple sounded weird to me, but like he said, it’s really subtle.
Technically, wouldn't this be braising? Poaching is having the product fully submerged in liquid, while braising is only partially submerged.
Cher Stephane, tonight I made your salmon Normandy. It is an absolute winner and will definitely become a regular. Thank you for posting.
Last week I made your pork tenderloin Normandy style. I left the pork for 20 min in the oven and that turned out to be too long. It was basically well-done and dry. The flavors of apples and sauce were very nice. Next time I will use a thermometer to ensure a pink outcome.
As you know from your time in The Hague now many moons ago, Dutch people love their pancakes, even as dinner. Your crepe recipe is being applied almost weekly in this Dutch household in the US.
Cheers, Max
Bravo! Thank you!
I am freaked out by a Frenchman pronouncing filet… “fill-it”
No. Eat the skin.
Most nutrients are in skin
Ugh
Pour boiling water over the skin flesh side down and the skin will release from the flesh.
Okay-couldn't get to this recipe until this evening. Picked up some Pollock on sale and WOW was this good… Now I am even more impressed-easy and the timing works well on this one. Another excellent recipe, thank you!