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.
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| 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 »
