Salmon Recipes
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Poached Salmon & Watercress Salad
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4 x 150g organic salmon fillets |
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8 black peppercorns |
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1 lemon skin, removed with a
vegetable peeler |
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1/2 lemon, juiced |
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1 pinch coarse sea salt |
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150ml white wine |
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4 sprigs thyme |
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8 sprigs dill |
Watercress salad |
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1/2 lemon, sliced |
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100ml Pernod |
2 bunches watercress |
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4 star anise |
100ml olive oil |
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3 sprigs lemon thyme |
3 shallots, finely diced |
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4 shallots, roughly chopped |
1/2 lemon, juiced |
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400ml fish stock |
4 eggs |
Cooking Method
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1. Hard boil the 4 eggs first by placing them in
cold water, bringing them to the boil and cooking
for 8 minutes. Drain and set aside in a bowl of cold
water to cool. |
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2. Place the lemon skin, juice and slices, thyme,
dill, lemon thyme, star anise and shallots in a pan
along with the white wine, Pernod and stock. Bring
to the boil and simmer for 5 minutes. Season the
salmon well with salt and pepper and adding to the
simmering stock. |
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3. Poach for 3-4 minutes, then
turn over and cook for another 3-4 minutes. Remove
the fillets from the stock and place them on a warm
plate. Cover with foil to keep them warm while you
make the salad. |
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4. For the salad, place the
watercress in a bowl and add the olive oil,
shallots, lemon juice and seasoning.. |
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5. To serve, put some
watercress salad in individual bowls, cut the hard
boiled eggs in half and add two halves to each bowl.
Slice the salmon up into small pieces and add to the
salad. |
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