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Poached salmon with salsa verde

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Rate this recipe 2.9/5 (50 Votes)

Ingredients

  • 1 tsp peppercorn
  • 200ml white wine vinegar
  • 1 fennel bulb, thinly sliced
  • 2 bay leaves
  • few parsley stalks (from the bunch used for the salsa verde)
  • 1kg/2lb 4oz piece British salmon fillet, skin on
  • few lemon slices
  • 3 or 4 garlic clove
  • 5 anchovy fillets, rinsed if packed in salt
  • zest and juice 2 unwaxed lemons
  • large bunch flat-leaf parsley, leaves and stems
  • large bunch basil, leaves and stems
  • 4 tbsp capers drained and rinsed
  • 6 tbsp rapeseed or extra-virgin olive oil

Details

servings 6
Level of difficulty Easy
Preparation time 20mins
 Cooking time 10mins
 Cost Average budget

Preparation

Step 1

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 so that the flavours infuse into the water, creating a poaching liquid.

Step 2

Strain the liquid into an empty baking tin, and bring to the boil on the hob.

Step 3

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.

Step 4

Cover the baking tin with foil, and leave the fish to cool.

Step 5

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 6

Remove the salmon to a serving platter.

Serve.

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Delicious served with buttered potatoes and asparagus.

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