Easy poached salmon
Serves 6
Easy
Prep:
Cook:
Plus cooling
Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'
Skip to ingredients
For the fish
- 1 tsp peppercorn
- 200ml white wine vinegar
- 1 fennel bulbthinly sliced
- 2 bay leaves
- few parsleystalks (from the bunch used for the salsa verde)
- 1kg/2lb 4oz piece British salmon filletskin on
- few lemonslices
For the salsa verde
- 3 or 4 garlic clove
- 5 anchovyfillets, rinsed if packed in salt
- zest and juice 2 unwaxed lemons
- large bunch flat-leaf parsleyleaves and stems
- large bunch basilleaves and stems
- 4 tbsp caperdrained and rinsed
- 6 tbsp rapeseed or extra-virgin olive oil
- steamed Jersey Royal potatoesbuttered, and asparagus, to serve
Nutrition: per serving
- kcal415low
- fat30g
- saturates4g
- carbs1g
- sugars1g
- fibre1g
- protein35g
- salt1.2glow
Method
step 1
First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
step 2
Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
step 3
To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
step 4
Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
