Also known as “White Wine Salmon” (but don’t substitute with just any white wine!)
This started out as a cherished Pesach recipe in my family. And when I say “my family” I mean, my family. As in, not my husband’s family. That’s because I married into a tradition that doesn’t do fish on Pesach. At all. They have something called “falshe fish” which literally means “fake fish” in Yiddish. It’s fish patties made out of ground chicken but cooked and spiced the same way as gefilte fish. I’m not a big gefilta fan but these gefiltas are a different story and I love them, as long as I don’t remind myself that I’m actually eating meat with my mayonnaise and chrein.
Funny story: On my first Pesach at my in-laws I once said, “No thank you, I don’t want to become fleishigs” when offered roast at the main, forgetting that I was already fleishigs because of the “fish.” Everyone at the table had a good laugh, as I mourned my midday coffee.
So back to the Chablis Salmon, it’s really divine. It’s a classic Pesach recipe because:
1) It uses super basic ingredients, sugar and onions, literally. And it’s cooked in wine. No water added. And the wine adds all the flavor you need really. Also, because of the lack of water, the flavoring is always on point and very consistent.
2) Because of the wine, the fish stays fresh longer. This is perfect for this year’s three day yom tov.
3) This salmon will stay soft, also making it perfect for a Yom Tov appetizer.
Chablis-Infused Salmon aka White Wine Salmon
Ingredients
- 2 onions, sliced into rings
- 2 cups sugar
- 1 (750 ml) bottle Chablis white wine
- 1 tbsp whole black peppercorns
- 6-7 bay leaves, optional
- juice of 1 lemon
- 4-5 (1¼-inch wide) slices salmon, skin on
- dash salt, optional
Instructions
- 1. Place sliced onions and sugar into a large, heavy-bottomed pot, over low heat. Stir until sugar is melted, then add all the Chablis. The whole bottle. Add peppercorns and bay leaves. Cover; bring to a boil. Add lemon juice. Gently place the fish into the pot, skin side up. Bring to a gentle simmer; cook for 30-35 minutes, covered. Allow to cool.
- 2. After fish has cooled, transfer to a container (I like to use glass Pyrex) skin side up (to help the fish stay flavorful and moist). Strain the pan liquids through a sieve; pour the strained liquid over the fish. Reserve some bay leaves to garnish your plates. Discard the onion. Cover; refrigerate until ready to serve.
Notes
I’ve been making this for years. It’s always a winner!
How far in advance can this be made?
About a week
Can Splenda be used instead of some of the sugar? Like caramelize 1 cup of sugar to get the caramelized flavor, and then add 1 cup of Splenda to keep the sugar low?