Poached salmon with salsa verde
By jyeom12
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.
Delicious served with buttered potatoes and asparagus.
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