Ingredients:
for the salmon
1 pint of
water
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 celery stick sliced
1 clove
a few peppercorns
1 bay leaf
½ tbsp. salt
1 tbsp. white wine vinegar
1 lb. piece of wild or farmed salmon on the bone
Method:
for the salmon
1
- Put
all the ingredients into a large pan.
2
- Bring
to the boil and simmer for 20 minutes.
3
- Slip in the salmon, bring
back to the boil, switch off the heat, cover and leave for 20
- 30 minutes.
4
- The fish should easily be cooked after this time
but a few minutes longer - the liquid will not spoil the fish.
 |
| Poached
salmon, Hollandaise sauce and pickled cucumber |
Ingredients:
for the Hollandaise
6
oz unsalted butter
2 egg yolks
Salt and pepper
Juice of ½ a lemon
Ingredients:
for the pickled cucumber
1 cucumber, peeled and thinly sliced
3 tbsp. white wine vinegar
½ tbsp. chopped fresh dill
Salt and pepper
½ tbsp. caster sugar
Method:
for the pickled cucumber
1
- Place
all the ingredients for the pickled cucumber in a bowl and mix
thoroughly.
2
- Leave to marinate.
3
- Melt the butter, leave to
rest for a few moments and skin off the froth that will collect
on top.
4
- Whisk the two egg yolks with a splash of very cold
water over a very low heat until thick.
5
- Continue whisking while adding the melted butter.
6
- Incorporate all of it but leave the milky residue
behind.
7
-
Season and add the lemon juice.
8
- Serve
the salmon with some new potatoes.
Please
note this recipe uses raw eggs, so avoid serving to elderly, frail
people or pregnant women.
Crispy
salmon - click for recipe »
