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Poached salmon in court bouillon
Fruit and vegetables
1
onion
, sliced
1
carrot
, peeled and sliced
1 fresh
thyme
sprig
400g/14oz
new potatoes
, scrubbed
handful fresh
chives
, finely chopped
1
cucumber
, thinly sliced
1 tbsp finely chopped fresh
dill
handful mixed
salad leaves
, such as frisée, radicchio, lollo rosso or Little Gem
Cooking ingredients
1
bay leaf
100ml/3½fl oz
white wine vinegar
6 black
peppercorns
1
star anise
salt
sea salt and freshly ground
black pepper
150ml/5fl oz
white wine vinegar
1 tsp
salt
1 tbsp caster
sugar
2 tsp
white wine vinegar
400ml/14fl oz extra virgin
olive oil
½ tsp
salt
1 tsp
miso
paste
25ml/¾fl oz
white wine vinegar
100ml/3½fl oz extra virgin
olive oil
pinch
salt
Dairy, eggs and chilled
50g/1¾oz
butter
2 free-range
egg yolks
Meat, fish and poultry
4 sushi-grade
salmon
fillets (180g/6¼oz each)
Back to recipe
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