Poached salmon with lemon-parsley remoulade
Poaching is a great way to get firm, yet not dry fish. Don't throw away the liquid the salmon was cooked in. You can use it as a thin stock – the base for a creamy soup.
Ingredients · Servings For 6 people
- 10 peppercorns
- 100 ml white wine
- 2 pcs bay leaves
- 1 piece celery stalk
- fennel
- 1 leek
- 2 slices of lemon
- 1 pinch salt
- 1 kg tiles
- 2 pieces lemon
- 2 tbsp Dijon mustard
- 1 shallot
- 1 tsp caster sugar
- 4 tbsp olive oil
- 1 bunch of parsley
Method · 35 min
- Pour 1 litre of water into a large pot large enough to hold the salmon. Add the other ingredients including the parsley stalks, bring to the boil and cook for about 15 minutes. Then reduce the water to just below boiling point and add the salmon – it should be submerged in the liquid, you can add water as needed. Heat slowly over a low heat, the water should not even bubble, just 'stir' gently. If you have a thermometer, keep the temperature at 80°C. Cook for a total of about 10 minutes, the cooking time may vary depending on the thickness of the fillet.
- While the salmon is poaching, prepare the remoulade. Peel the lemons, including the white pith. Then, using a sharp knife, cut the citrus slices between the skins. Chop the slices finely. Beat the mustard, shallots and sugar together and squeeze the remaining juice from the lemon 'stones' from filleting into the mixture. Whisk in 4 tablespoons of olive oil, then stir in the chopped lemon pulp, a little salt and parsley.
- Let the salmon rest in the turned off water bath for 5 minutes. Then carefully remove the skin and serve with salad and remoulade and extra lemon wedges. Source: Olive Magazine/Immediate Media