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Poached Salmon & Watercress Salad

serves 4        


4 x 150g organic salmon fillets

Poached Salmon and Watercress Salad



8 black peppercorns

1 lemon skin, removed with a vegetable peeler

1/2 lemon, juiced
1 pinch coarse sea salt
150ml white wine
4 sprigs thyme
8 sprigs dill Watercress salad
1/2 lemon, sliced
100ml Pernod 2 bunches watercress

4 star anise

100ml olive oil

3 sprigs lemon thyme 3 shallots, finely diced

4 shallots, roughly chopped

1/2 lemon, juiced

400ml fish stock

4 eggs

Cooking Method

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.
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.

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.

4. For the salad, place the watercress in a bowl and add the olive oil, shallots, lemon juice and seasoning..

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.

 trout and salmon fishing